Print

Best Easy Spooky Witch Finger Cookies for Halloween Treats

witch finger cookies for Halloween - featured image
Print Recipe

These spooky witch finger cookies for Halloween are the kind of recipe that does double duty. They look genuinely creepy enough to impress at a party, but they taste like a buttery, almond-scented dream.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • Whole almonds or sliced almonds (one per cookie, about 24 to 30 pieces)
  • Red food coloring or raspberry jam (optional, for a bloody effect)

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 2 to 3 minutes. Scrape down the sides of the bowl once during this process.
  2. Add the egg and almond extract. Crack the egg into the butter mixture and add the almond extract. Beat on low speed until just combined.
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, and baking powder. Add this to the wet mixture in two additions, mixing on low speed after each addition. Stop mixing as soon as the flour disappears.
  4. Chill the dough. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat the oven. While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Shape the fingers. Take one disc of dough out of the fridge. Pinch off a piece about the size of a walnut. Roll it between your palms into a thin log, about 3 to 4 inches long, slightly thicker at one end and tapered at the other. Place on the prepared baking sheet. Use the back of a knife to score 2 to 3 lines across the finger where the knuckles would be. Repeat with remaining dough, spacing fingers about 2 inches apart.
  7. Add the fingernails. Press a whole almond or a large sliced almond firmly into the tapered end of each finger. For extra creepiness, add a tiny dab of red food coloring or raspberry jam at the base of the almond.
  8. Bake. Bake for 10 to 12 minutes, or until the cookies are just barely golden brown on the edges. The centers will still look slightly pale.
  9. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  10. Add the finishing touch. If desired, break a few cookies in half before serving and add a dab of red jam to the broken end to look like a severed finger.

Notes

Chill the shaped cookies on the baking sheet for 15 minutes before baking to help them hold their shape. Use the back of a knife for knuckle scores, not the blade. If almonds fall off after baking, use a tiny dab of royal icing or melted white chocolate as glue. The flavor improves after a day or two.

Nutrition

Keywords: witch finger cookies, Halloween cookies, spooky cookies, almond cookies, butter cookies, Halloween treats, creepy cookies

Find it online: https://yumbelle.com/best-easy-spooky-witch-finger-cookies-for-halloween-treats/