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Easy Witch Finger Cookies for a Spooky Halloween Fun

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These buttery, almond-flavored shortbread cookies are shaped like creepy witch fingers with almond sliver fingernails. They’re simple enough for kids to help make and perfect for Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 large egg (yolk for dough, white for brushing)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 teaspoon salt
  • Green food coloring (gel or liquid)
  • 30–36 almond slivers
  • Red jam or jelly (optional, for ‘bloody’ cuticles)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light, fluffy, and pale (about 2-3 minutes). Scrape down the sides of the bowl once or twice.
  2. Add the wet ingredients: Beat in the egg yolk (save the white for later), vanilla extract, and almond extract. Mix until combined. The mixture may look a little curdled—that’s fine.
  3. Add the dry ingredients and color: In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing on low speed. Just as the flour starts to disappear, add your green food coloring. Mix until the dough comes together and the color is evenly distributed.
  4. Chill the dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes.
  5. Preheat and prep: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
  6. Shape the fingers: Scoop out about a tablespoon-sized piece of dough. Roll it into a log shape, about 3-4 inches long. Taper one end to make it look like a fingertip. Place on the baking sheet. Repeat with remaining dough, leaving about 2 inches between each ‘finger’.
  7. Add the fingernails and details: Gently press an almond sliver into the tapered end of each finger for the nail. Use the back of a knife to make 2-3 small indentations on the ‘knuckles’. Lightly score lines across the finger for extra wrinkles.
  8. Brush and bake: In a small bowl, whisk the reserved egg white with a teaspoon of water. Brush this mixture over each cookie. Bake for 12-15 minutes, or until the cookies are set and the bottoms are just barely golden. The tops should still look pale.
  9. Cool and add the ‘blood’: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, use a toothpick to dab a tiny bit of red jam at the base of the almond sliver (the cuticle area).

Notes

Don’t overwork the dough to keep cookies tender. If your kitchen is warm, chill the shaped cookies for 10 minutes before baking to prevent spreading. Use flat, wide almond slivers for the best fingernail effect. The flavor improves after a day or two.

Nutrition

Keywords: Halloween cookies, witch finger cookies, spooky cookies, shortbread cookies, easy Halloween treats, kid-friendly baking

Find it online: https://morselora.com/easy-witch-finger-cookies-for-a-spooky-halloween-fun/