I made these witch finger cookies as a treat for my grandsons. Halloween is on their minds of course, and they were coming over for dinner. Yay!!
The youngest (age 6), who thinks nothing of picking up bugs and live lizard tails with his bare hands was a little freaked out by these fingers. He hesitated for several minutes before tasting one. He was particular nervous about the "blood." Fortunately, he finally gave one a try, and promptly ate three.
Making these cookies is super easy and a lot of fun. I attached the almond "fingernails" with egg white, but you could attach them with red jam for an even more "bloody" look.
I added a bit of concentrated green food coloring (think Wicked), but these would probably be just as creepy without it.
P.S. They are quite tasty.
The Creative Cookie Exchange celebrates Halloween! Check out more links to Halloween cookies after the recipe.
Witch Finger Cookies
9 ounces (2 C) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C (1 stick) room temperature butter
1 C sugar
1 large egg
1tsp vanilla (I used Vanilla Bean Paste for added vanilla flavor)
1 to 2 drops green food coloring (optional)
28 large pieces of sliced almonds
Egg white or or strawberry jelly for attaching almonds
1/2 C raspberry or strawberry jam
- Preheat the oven to 325 degrees F and line a baking sheet with parchment.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Using a stand or electric mixer, mix the butter and sugar on high speed, until fluffy, about 3 minutes.
- Add the egg, vanilla, and food coloring, and beat until blended.
- Slowly add the flour, and beat on medium low until incorporated.
- Form the dough into a rectangle, and cut with a dough scraper or knife into 28 equal sized pieces.
- Roll each piece into a 5 inch cylinder and place on the baking sheet, about one inch apart.
- Dip the almond slices into the egg white or jelly, and press them into the ends of the cylinders.
- Taking a table knife, make three horizontal cuts where the knuckles would be. Press the cylinders between your fingers to give the fingers shape.
- Bake the cookies for about 16 to 18 minutes, and cool on a wire rack.
- Warm the jam in a small saucepan, and dip the ends of the fingers into the jam. Place the cookies back on the parchment for the jam to cool.
Slightly adapted from Food Network
- Spider Infested Chocolate Chip Cookies from The Spiced Life
- Pumpkin Chip Bars from What Smells So Good?
- Headless Gingerbread Men from Noshing with the Nolands
- Swirly Halloween Cookies from Hezzi-D’s Books and Cooks
- Enchanted Pumpkin Cookies from NinjaBaking
- The Witch's Cauldron Cookies from Cookie Dough & Oven Mitt
- Spider Peanut Butter Cookies from Sweet Cinnamon & Honey
- Witch Finger Cookies from Karen’s Kitchen Stories
- Pumpkin Macarons from A Baker’s House
- French Butter Cookie (Bones) from Made with Love
- Pumpkin Cookie Bars from Food Lust People Love
- Spooky Almond Cookies from Basic N Delicious