Creepy Witch Finger Cookies (Printer-friendly)

Almond-flavored cookies shaped like witch fingers with red jam details for Halloween

# What You’ll Need:

→ Cookie Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - ½ teaspoon almond extract
06 - 2 ¾ cups (350 g) all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt

→ Garnish

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

# How to Make It:

01 - Preheat oven to 325°F and line two baking sheets with parchment paper.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Gradually blend dry ingredients into wet mixture, mixing 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 at one end for the fingernail.
07 - Arrange cookies 2 inches apart on baking sheets. Bake for 18–20 minutes until lightly golden.
08 - Remove almonds, apply red food coloring or jam to the nail bed, and press almonds back into place. Cool completely on wire rack.

# Expert Tips:

01 -
  • They are genuinely delicious almond cookies, not just a gimmick
  • The reaction when someone realizes what they are eating is absolutely worth it
  • Kids can help shape the fingers and it becomes a fun family activity
02 -
  • The dough firms up as you work with it, so shape all the fingers quickly or the first ones will look different from the last ones
  • If your almonds keep falling off, try brushing the fingertip area with a little water before pressing them in
  • These cookies actually taste better the next day as the almond flavor develops
03 -
  • Chill the dough for 30 minutes before shaping if your kitchen is warm, as soft dough spreads too much
  • Work quickly when shaping because the warmth of your hands makes the dough sticky

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