Description
Witch finger cookies are a fun and spooky treat, perfect for Halloween. These almond-flavored cookies resemble gnarled witch fingers, complete with a ‘fingernail’ and creepy wrinkles.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole almonds, for fingernails
- Red food coloring or jam, for ‘blood’
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the almond extract, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half. On a lightly floured surface, roll each half into a log.
- Cut the logs into 3-inch pieces. Roll each piece into a finger shape, tapering slightly at one end.
- Place the cookies on a baking sheet lined with parchment paper.
- Press an almond onto the tapered end of each cookie to create a fingernail.
- Use a knife to make a few wrinkles on each cookie to resemble knuckles.
- Bake for 12-15 minutes, or until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, use red food coloring or jam to create a ‘bloody’ effect around the almond fingernail.
Notes
- For a more intense almond flavor, add 1/4 teaspoon of almond extract to the dough.
- You can use green food coloring to tint the dough for a more ghoulish look.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 6g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg