Description
These Witches Fingers Cookies are a spooky and fun treat perfect for Halloween. With a buttery, almond-scented dough shaped into eerie finger shapes and topped with red gel frosting and almond ‘nails,’ they offer a deliciously festive way to celebrate the season. Crisp on the outside and tender inside, these cookies are sure to delight kids and adults alike.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, at room temperature
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Toppings
- Red gel frosting or red jam or jelly, for decorating nailbeds
- 60 whole blanched almonds or sliced almonds (one for each cookie)
Instructions
- Cream butter and sugar: Using a handheld mixer, cream together the room temperature butter and powdered sugar in a large bowl until smooth and fluffy.
- Add eggs and extracts: Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix dry into wet: Slowly add the dry mixture to the butter mixture, mixing until a dough forms.
- Chill dough: Wrap the dough in plastic wrap, pat it into a disk, and chill in the refrigerator for at least 30 minutes to firm up.
- Prepare baking sheets and oven: Line baking sheets with parchment paper. Preheat the oven to 325°F (163°C).
- Shape fingers: Scoop out dough and roll into 1-inch diameter balls. Then roll each ball into a 3-inch long finger shape. Place the shaped fingers on the baking sheets about 2 inches apart.
- Create knuckles and nailbeds: Using the dull side of a knife, make 3 parallel marks midway down each finger to form knuckles. Pinch the dough above and below the knuckle indentations to accentuate shape. Press your index finger down at the top of each finger to form the nailbed.
- Freeze before baking: Place the baking sheet in the freezer for a few minutes; this helps the cookies hold their shape during baking.
- Bake fingers: Bake the chilled fingers for about 15 minutes or until golden around the edges.
- Decorate with nails: Remove cookies from the oven and let them cool for a few minutes. Apply a small amount of red gel frosting or red jam to the nailbed and press an almond into each to create a creepy fingernail effect.
- Cool completely: Allow the cookies to cool completely on a wire rack so the almonds adhere firmly.
Notes
- For best results, use cold dough when shaping the fingers; it helps keep the shape during baking.
- Red gel frosting works best for the ‘blood’ effect on the nails, but jam or jelly can be substituted.
- Sliced almonds create a flatter nail, while whole blanched almonds form a more realistic finger nail shape.
- Store the cookies in an airtight container at room temperature for up to three days.
- These spooky cookies make a fun activity for kids to assemble and decorate during Halloween parties.
Nutrition
- Serving Size: 2 cookies
- Calories: 156
- Sugar: 5g
- Sodium: 119mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
