Creepy Witch Finger Cookies (Print Version)

Almond butter cookies shaped like witch fingers with bloody fingernails. A spooky Halloween treat perfect for parties.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - ½ teaspoon almond extract
06 - 2 ¾ cups all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt

→ Decoration

09 - 24 whole blanched almonds
10 - Red gel food coloring or strawberry jam

# Steps:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy using an electric mixer.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing just until dough comes together.
06 - Roll 1 tablespoon dough between palms into 3-4 inch finger shapes. Use knife to create knuckle lines and press blanched almond at one end for fingernail.
07 - Place shaped fingers 2 inches apart on prepared baking sheets. Bake for 18-20 minutes until lightly golden.
08 - Remove almonds, apply red food coloring or jam to fingernail bed, and press almond back into place.
09 - Transfer cookies to wire rack and let cool completely before serving.

# Expert Tips:

01 -
  • These cookies are creepy enough to impress but taste like delicate almond shortbread that disappears fast
  • The shaping process is surprisingly therapeutic and kids absolutely love getting their hands dirty helping
02 -
  • Work quickly when shaping the dough because butter starts melting from your hands heat making it sticky and hard to handle
  • The knuckle details look best when you make three shallow lines rather than trying to carve deep into the dough
03 -
  • Chill the dough for 15 minutes if it becomes too soft to shape which happens in warm kitchens
  • Make extra knuckle lines than you think you need because they fade during baking

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