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Horrifyingly Delicious Witch Finger Cookies: 1 Easy Recipe

Witch Finger Cookies
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These witch finger cookies are a spooky and delicious treat for Halloween. They are eerily shaped like fingers, complete with an almond ‘fingernail’, making them a perfect addition to your Halloween dessert table.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Green food coloring (optional)
  • Whole blanched almonds (for fingernails)
  • Red gel food coloring or edible red glitter gel (for ‘blood’ effect, optional)

Instructions

  1. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, add green food coloring at this stage until you reach your desired shade.
  5. Divide the dough into four equal portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
  6. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  7. Working with one portion of dough at a time, roll a small piece into a 4-inch long finger shape. Make knuckles by gently pinching and indenting the dough in two places.
  8. Press a blanched almond onto one end of each ‘finger’ to create a fingernail.
  9. Arrange the cookies on the prepared baking sheets, leaving about 1 inch between them.
  10. Bake for 12-15 minutes, or until the edges are lightly golden.
  11. Remove from the oven and let cool completely on a wire rack.
  12. Once cool, if desired, dab a small amount of red gel food coloring or edible red glitter gel under the almond ‘fingernail’ for a creepy ‘blood’ effect.

Notes

  • Chilling the dough helps prevent the cookies from spreading too much during baking.
  • You can make these cookies ahead of time and store them in an airtight container at room temperature for up to 3-4 days.
  • For extra creepiness, you can score lines on the ‘knuckles’ with a knife before baking.

Nutrition

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