Print

Best Witch Finger Cookies Recipe for Halloween Parties

witch finger cookies - featured image
Print Recipe

These buttery, almond-infused sugar cookies are shaped like creepy witch fingers with almond fingernails and a bloody jam cuticle. Perfect for Halloween parties, they’re a deliciously spooky treat that’s sure to be a conversation starter.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • About 60 whole blanched almonds (one per cookie)
  • Red food coloring gel (for blood effect)
  • 2 tablespoons strawberry jam or raspberry jam (seedless or seeded)
  • Green food coloring (optional, for witchy skin tone)

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 halfway through.
  2. Add the wet ingredients. Beat in the egg, almond extract, and vanilla extract until fully combined. If using green food coloring, add it drop by drop until desired shade is reached (about 8-10 drops).
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Preheat and prepare. Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
  5. Shape the fingers. Scoop about 1 tablespoon (20g) of dough and roll into a log about 3 inches long and ¾ inch thick. Place on prepared baking sheet. Taper one end for the fingertip and make the other end slightly thicker.
  6. Create the knuckles. Using the back of a butter knife or toothpick, gently press 2-3 horizontal lines into the dough to create knuckle creases, spaced about ½ inch apart.
  7. Add the fingernails. Press a whole blanched almond gently into the tapered end of each finger, pointed end outward.
  8. Chill the shaped cookies. Refrigerate the baking sheets with shaped fingers for exactly 15 minutes.
  9. Bake. Bake chilled cookies for 12-14 minutes, until edges are just barely golden brown. Rotate pans halfway through. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Add the bloody details. Mix red food coloring gel into strawberry jam until deep, bloody red. Using a toothpick or small brush, dab a small amount at the cuticle area where almond meets dough. Let a tiny bit drip down the side.
  11. Final touches. Arrange cookies on a platter in a casually scattered manner for maximum Halloween effect.

Notes

Chilling the shaped cookies for exactly 15 minutes is crucial to prevent spreading. If dough gets too sticky, refrigerate for 10 minutes. For best flavor, make dough the night before and refrigerate. Cookies taste even better the day after baking. Add jam ‘blood’ just before serving.

Nutrition

Keywords: witch finger cookies, Halloween cookies, spooky cookies, almond cookies, shortbread cookies, Halloween party treats

Find it online: https://lenatable.com/best-witch-finger-cookies-recipe-for-halloween-parties/