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Easy Witch Finger Cookies

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These spooky witch finger cookies are the perfect Halloween treat—buttery shortbread with almond nails that look delightfully creepy. Easy to make with simple ingredients, they’re sure to be the talk of any party.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 large egg white, lightly beaten
  • 30–36 whole blanched almonds
  • Red food coloring (gel preferred)
  • Green food coloring (optional)
  • Seedless raspberry jam or red gel icing

Instructions

  1. Cream the butter and sugar together. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy—about 2-3 minutes with an electric mixer. Scrape down the sides halfway through.
  2. Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. Mix the dry ingredients separately. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
  5. Chill the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  6. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape the fingers. Take about 1 tablespoon of dough and roll into a 3-inch log. Taper one end to look like a fingertip, widen the other end. Place on prepared baking sheet, spacing 2 inches apart. Repeat for 30-36 fingers.
  8. Create knuckle details. Using the back of a sharp knife or bench scraper, gently press 2-3 lines across each finger to create knuckle creases.
  9. Attach the almond nails. Brush the rounded end of each blanched almond with beaten egg white. Press firmly onto the tapered end of each finger, pointed side outward.
  10. Add creepy details. Using a small brush or toothpick, dab a tiny amount of red food coloring at the base of each almond nail.
  11. Bake for 12-15 minutes, until just set and edges are barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Final touches. Once cool, add a tiny dab of red jam or gel icing at the base of each almond nail for a bloody cuticle effect.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use whole blanched almonds for realistic nails. Wet hands slightly when shaping to prevent cracking. Don’t overbake—cookies continue to firm up as they cool. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked shaped cookies for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/these-easy-witch-finger-cookies-are-the-perfect-spooky-halloween-treat/