Create spooky and delicious witch finger cookies for Halloween. These shortbread-like cookies are shaped and decorated to look like creepy fingers with almond fingernails.
Author:Carla Davis
Prep Time:30 min
Cook Time:15 min
Total Time:45 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Green food coloring (optional)
Red decorating gel or jam (for bloody effect)
Whole almonds (for fingernails)
Instructions
Cream together the softened butter and powdered sugar in a large bowl until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, add a few drops of green food coloring and mix until the dough is evenly colored.
Divide the dough into portions. For each cookie, take a portion of dough and roll it into a finger shape, about 4-5 inches long and 1/2 inch thick.
Use a knife or skewer to create knuckle lines and a slightly gnarled texture.
Gently press an almond onto the tip of each cookie to resemble a fingernail.
Place the shaped cookies on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, you can use red decorating gel or jam to create a bloody effect around the fingernails or knuckles.
Notes
For a more realistic look, you can slightly flatten the sides of the finger shape.
Ensure your butter is softened but not melted for the best dough consistency.
If the dough is too sticky, chill it for about 30 minutes before shaping.
Almonds can be lightly toasted for a deeper flavor.