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Witch Finger Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 126 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 50 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Witch Finger Cookies are delightfully spooky treats perfect for Halloween. Made with a buttery, almond and pistachio shortbread dough colored green and shaped into eerie finger shapes, they’re decorated with sliced almonds as fingernails and a cherry or raspberry jam ‘blood’ detail that oozes out for a creepy effect. Crispy and nutty with sweet jam finish, these cookies combine fun and flavor for festive celebrations.

Ingredients

Scale

Cookie Dough

  • 1 1/4 c. (145 g.) confectioners’ sugar
  • 1 c. (2 sticks) unsalted butter, softened
  • 1 large egg
  • 1 tsp. almond extract
  • 1 tsp. pure vanilla extract
  • 5 to 6 drops green food coloring
  • 2 3/4 c. (330 g.) all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 c. finely chopped pistachios (about 70 g.), plus more for decorating

Decorations

  • 3/4 c. sliced almonds (about 85 g.)
  • 1/2 c. (135 g.) cherry, strawberry, or raspberry jam

Instructions

  1. Make the dough: In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer in a large bowl), beat the confectioners’ sugar and softened butter on medium speed until pale and fluffy, about 2 minutes. Add the egg and continue to beat until fully incorporated and fluffy, about 1 more minute. Mix in almond extract, vanilla extract, and green food coloring until evenly combined.
  2. Add dry ingredients and chill: In a small bowl, whisk together the all-purpose flour and kosher salt. Add this flour mixture to the butter mixture and beat on low speed until just combined. Fold in the finely chopped pistachios by hand. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days to firm up.
  3. Shape fingers: Preheat your oven to 375°F (190°C) before starting the oven step. Line two rimmed baking sheets with parchment paper. Remove about one-quarter of the chilled dough and portion it into 12 to 13 tablespoon-sized balls. Roll each ball between your palms until it forms a finger shape approximately 3 inches long and 1/2 inch wide, slightly thinner than your pinky finger. Place the shaped logs on the prepared baking sheets.
  4. Decorate the fingers: Press a slice of almond onto one end of each finger to simulate the fingernail. Carefully pinch the dough just below the almond and halfway down the finger to create knuckles. Using a sharp knife, carve horizontal lines of varying lengths into the knuckle areas for realistic wrinkles. Press 1 or 2 small pistachio pieces onto the finger circumference to mimic warts. Repeat this process with the remaining dough. Freeze the shaped cookies on the baking sheets for 30 minutes to firm up before baking.
  5. Bake the cookies: Place the frozen baking sheets in the preheated oven. Bake the cookies for 7 to 9 minutes, rotating the trays front to back halfway through baking for even cooking. The cookies are done when the edges are firm and the tops appear dry. Remove from oven and allow to cool slightly on the baking sheets.
  6. Apply jam details: Once slightly cooled, carefully lift off each almond fingernail. Dab a tiny amount of your chosen jam (cherry, strawberry, or raspberry) onto the tip of the finger. Replace the almond fingernail, pressing down gently to let the jam ooze out for a blood-like effect. Finally, spread a thin layer of jam onto the bottom side of each finger. Let the cookies cool completely before serving to allow the jam to set.

Notes

  • Using pistachios and sliced almonds adds nuttiness and texture to the shortbread dough, enhancing the flavor and spooky finger look.
  • Chilling and freezing the dough before baking helps maintain the finger shapes and detail during baking.
  • The jam detail gives a realistic ‘bloody’ effect perfect for Halloween treats.
  • Be careful when carving knuckles and applying nails to prevent dough from breaking.
  • Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 95
  • Sugar: 4.4 g
  • Sodium: 40.7 mg
  • Fat: 5.32 g
  • Saturated Fat: 2.48 g
  • Unsaturated Fat: 2.84 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 0.56 g
  • Protein: 1.5 g
  • Cholesterol: 13.5 mg

Find it online: https://littlespoonbites.com/witch-finger-cookies-recipe/