Description
These Witches Fingers Cookies are a spooky and delicious Halloween treat featuring buttery, almond-flavored cookie dough shaped into eerie fingers with knuckle details and almond nails, finished with a touch of red gel frosting to resemble blood.
Ingredients
Scale
Cookie Dough
- 1 cup butter, at room temperature
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Decorations
- Red gel frosting or red jam or jelly (for the nailbed)
- 60 whole blanched almonds or sliced almonds (one for each cookie)
Instructions
- Cream Butter and Sugar: Using a handheld mixer, in a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt thoroughly to evenly distribute the leavening agent and salt.
- Combine Dough: Gradually add the flour mixture to the butter mixture, mixing slowly until a soft dough forms without overmixing to avoid toughness.
- Chill Dough: Wrap the dough tightly in plastic wrap and shape it into a disk. Refrigerate for at least 30 minutes to firm up the dough for easier shaping.
- Prepare Baking Sheets: Line baking sheets with parchment paper. Preheat oven to 325°F (163°C).
- Shape Cookies: Scoop out portions of dough and roll each into 1-inch diameter balls. Then roll each ball into a 3-inch long finger shape. Place fingers on baking sheets about 2 inches apart for spreading.
- Create Finger Details: Using the dull side of a knife, make 3 parallel marks across the middle of each finger to simulate knuckles. Pinch the dough above and below each knuckle mark to contour the finger shape. Press down gently with your index finger near the tip to form the nailbed.
- Chill Fingers: Place the baking sheet in the freezer for a few minutes to firm the shaped fingers before baking. This step helps maintain shape during baking.
- Bake Cookies: Bake the chilled fingers in the preheated oven for about 15 minutes or until lightly golden around the edges.
- Decorate Fingers: Remove the cookies from the oven and allow to cool slightly. Apply a small amount of red gel frosting or jam on each nailbed and press an almond onto each to create a realistic ‘almond nail’.
- Cool Completely: Allow the cookies to cool completely so the almond adheres firmly and the frosting sets before serving.
Notes
- These gnarly finger cookies with almond nails make a perfect creepy treat for Halloween parties and gatherings.
- Freeze the shaped dough briefly before baking to help maintain finger details and prevent spreading.
- You can use red jam, jelly, or gel frosting for the bloody nail effect depending on availability and preference.
- Use whole blanched almonds for the nail, or substitute sliced almonds if preferred for a flatter nail effect.
- Store baked cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 2 cookies
- Calories: 156
- Sugar: 5 g
- Sodium: 119 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 22 mg
