Witch Finger Cookies (Print Version)
Spooky almond cookies shaped like witch fingers with red jam details for Halloween
# Recipe Ingredients:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg
04 - 1 ½ tsp pure vanilla extract
05 - ½ tsp almond extract
06 - 2 ¾ cups (350 g) all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp salt
→ Decoration
09 - 24 whole blanched almonds
10 - Red gel food coloring or strawberry jam for bloody effect
# Directions:
01 - Preheat oven to 325°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually blend dry ingredients into wet mixture, stirring just until dough comes together.
06 - Roll 1 tablespoon portions of dough into 3-4 inch finger shapes. Score knuckle lines with a knife and press a blanched almond into one end for the fingernail.
07 - Arrange cookies 2 inches apart on prepared baking sheets. Bake for 18-20 minutes until edges turn lightly golden.
08 - Carefully remove almond fingernails, apply red food coloring or jam to the nail bed, and press almonds back into place.
09 - Transfer cookies to a wire rack and let cool entirely before serving.
# Expert Advice:
01 -
- These cookies are the perfect balance of creepy and delicious, guaranteed to get reactions at any Halloween gathering
- The almond flavor is sophisticated enough that adults love them too, making them a rare treat that works for all ages
02 -
- The dough gets soft quickly, so work in batches keeping the rest chilled until you are ready to shape it
- Knuckle lines look most authentic if you make them slightly irregular and press gently but firmly
03 -
- If you want different flavor profiles, the almond extract can be swapped for lemon extract or omitted entirely
- Make the dough a day ahead and keep it refrigerated since the flavors develop and the dough becomes easier to handle