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Spooky Witch Finger Cookies: Easy Halloween Recipe

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These spooky witch finger cookies are a Halloween tradition, born from a happy kitchen accident. They look delightfully gross but taste like buttery, almond-infused shortbread, making them a perfect creepy treat for parties and gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (about 60g) whole blanched almonds
  • Red food coloring or strawberry jam (for the ‘blood’)
  • Optional: a few drops of green food coloring

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. 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. The mixture might look a little curdled—this is normal.
  3. Mix in the dry ingredients. In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If too sticky, add a tablespoon more flour; if too dry, add a teaspoon of milk.
  4. Chill the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat and prepare. Preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper or silicone mats.
  6. Shape the fingers. Working with about a tablespoon of dough at a time (roughly 20g), roll it into a log shape about 3-4 inches long. Gently taper one end to be slightly narrower and round the other end. Place each shaped piece on the prepared baking sheet, leaving about 2 inches between them. Press down gently to flatten slightly.
  7. Create the knuckles. Using the back of a butter knife or a bench scraper, gently press lines into the dough to create knuckle creases. Make 2-3 lines per finger, pressing deeply enough to leave a visible indent but not so deep that you cut through the dough.
  8. Add the fingernails. Press one whole blanched almond onto the tapered end of each finger. Press firmly so it sticks, but not so hard that you flatten the finger shape.
  9. Add the ‘blood.’ Using a small brush or your finger, dab a tiny amount of red food coloring or strawberry jam around the base of the almond ‘fingernail.’
  10. Bake. Bake for 12-15 minutes, or until the cookies are set and the bottoms are just barely golden. The tops should still be pale. They will firm up as they cool.
  11. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading and stickiness. For a more realistic look, vary the finger shapes and press the almond at a slight angle. Overbaking will make cookies too hard; start checking at 12 minutes. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Halloween cookies, witch finger cookies, spooky cookies, almond shortbread, easy Halloween recipe

Find it online: https://breezybake.com/spooky-witch-finger-cookies-easy-halloween-recipe/