These are the cookies everyone picks up first at a Halloween party and then laughs about. A simple butter shortbread is rolled into finger shapes, pressed with a knife for knuckles, and finished with a whole almond for the nail. A dab of red jam under the almond makes them look just creepy enough. The dough is easy to handle and children can shape them with you.
Why You’ll Love It
- Simple shortbread dough, no chilling tricks.
- Kids can help roll and shape.
- They keep for a week, so you can bake ahead.
What You Need
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole blanched almonds
- 1/4 cup red jam or red decorating gel (seedless raspberry or strawberry)
How to Make Witch Finger Cookies
- Beat the butter and powdered sugar until creamy. Beat in the egg, vanilla and almond extract.
- Stir in the flour, baking powder and salt until a soft dough forms. Wrap and chill 30 minutes.
- Heat the oven to 325°F and line two baking sheets with parchment.
- Take a heaping tablespoon of dough and roll it into a finger shape about 4 inches long, a little thinner in the middle.
- Press a whole almond into one end for the nail. Use a knife to press 3 short lines across the middle and 3 near the base for knuckles.
- Bake 20 to 25 minutes, until just set and barely golden at the edges. Cool 5 minutes.
- Lift off each almond, dab a little red jam in the hollow and press the almond back on so the jam peeks out.
Tips
- Keep the fingers thin; they spread a little in the oven.
- Green food coloring kneaded into the dough makes witch fingers; plain dough makes them look more real.
- Chilled dough shapes more easily. Pop the shaped fingers in the fridge 10 minutes if your kitchen is warm.
Serving and Storing
Pile them on a plate for a party. They keep a week in an airtight tin at room temperature, or freeze baked cookies for a month.
Frequently Asked Questions
Can I use store-bought sugar cookie dough?
Yes. Knead in 2 to 3 tablespoons of flour so the fingers hold their shape.
Why did my fingers spread?
The dough was too warm. Chill the shaped cookies 10 minutes before baking.
Can I skip the almond extract?
Yes, use another teaspoon of vanilla.
Witch Finger Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole blanched almonds
- 1/4 cup red jam or red decorating gel seedless raspberry or strawberry
Instructions
- Beat the butter and powdered sugar until creamy. Beat in the egg, vanilla and almond extract.
- Stir in the flour, baking powder and salt until a soft dough forms. Wrap and chill 30 minutes.
- Heat the oven to 325°F and line two baking sheets with parchment.
- Take a heaping tablespoon of dough and roll it into a finger shape about 4 inches long, a little thinner in the middle.
- Press a whole almond into one end for the nail. Use a knife to press 3 short lines across the middle and 3 near the base for knuckles.
- Bake 20 to 25 minutes, until just set and barely golden at the edges. Cool 5 minutes.
- Lift off each almond, dab a little red jam in the hollow and press the almond back on so the jam peeks out.
