Print

Best Easy Witch Finger Cookies for Halloween Fun

witch finger cookies - featured image
Print Recipe

These buttery, slightly crisp shortbread-style cookies look like something straight out of a haunted kitchen. With almond fingernails and red jam ‘blood,’ they’re the perfect blend of delicious flavor and theatrical spookiness for Halloween.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Green gel food coloring (leaf green and a tiny drop of yellow)
  • 1/2 cup whole almonds (blanched or unblanched)
  • Red jam or jelly (strawberry or raspberry)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sifted powdered sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, almond extract, and vanilla extract until fully combined. Add the gel food coloring (start with about 8 drops of green and a tiny drop of yellow) and mix until the dough is a pale, sickly green.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  5. Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape the fingers: Pinch off a piece of dough about the size of a walnut. Roll into a log shape about 3-4 inches long, slightly thicker at one end. Place on the prepared baking sheet. Use your finger to gently press down on the thicker end to create a slight indentation for the fingernail.
  7. Add the fingernails: Press an almond firmly into the indentation at the tip of each finger, pointed end facing outward.
  8. Create the knuckles: Use a small knife to gently score 2-3 lines across each finger to create knuckle wrinkles. Do not cut too deep.
  9. Apply the egg wash: In a small bowl, beat one egg with a tablespoon of water. Lightly brush over each finger.
  10. Bake for 10-12 minutes, or until the edges are just barely starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  11. Add the finishing touches: Once completely cool, use a toothpick or small brush to add a dab of red jam to the base of each almond fingernail and to the knuckle lines.

Notes

Chill the dough thoroughly for easier shaping. Don’t overwork the dough to keep cookies tender. Score knuckle lines lightly to prevent cracking. Watch the oven closely as cookies go from perfect to overdone quickly. Let cookies cool completely before adding jam. Dough can be made up to 3 days ahead or frozen for up to 3 months.

Nutrition

Keywords: witch finger cookies, Halloween cookies, spooky cookies, butter cookies, shortbread cookies, Halloween treats, creepy cookies, almond cookies

Find it online: https://blingbite.com/best-easy-witch-finger-cookies-for-halloween-fun/