Witch Finger Cookies

This recipe has been featured in a post on The Recipe Girl blog: Kid Friendly Halloween Recipes. You can view a video on how to make these cookies here.

Print Print Recipe
Save Save Recipe

Witch Finger Cookies

Yield: 5 dozen witch fingers

Prep Time: 45 min + chill time

Cook Time: 20 min

This is my favorite Halloween treat recipe ever! The “fingers” are a gruesome and spooky addition to a Halloween party, and kids absolutely love them too. Unlike most Halloween novelties, these are actually a delicious cookie—a buttery shortbread with a hint of almond.

Ingredients:

1 cup salted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspooon salt
3/4 cup whole blanched almonds
1 tube red decorator gel

Directions:

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create "knuckle" shape. Using a small knife, make slashes in several places to complete the look of the knuckle.

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. If you want to get really gross, you can also make slashes in the finger and fill them with "blood."

6. Remove from baking sheets and let cool on racks (and let the red gel set).

Tips:

*How to blanch almonds: Place almonds in a bowl. Pour boiling water over to barely cover almonds. Let sit for just 1 minute (if you wait longer than that then the almonds will break apart). Drain, rinse quickly under cold water, and drain again. The skins should slip right off. Pat dry.*

Source: RecipeGirl.com

Leave a Comment




21 Responses to “Witch Finger Cookies”

  1. 1

    Jill — October 23, 2009 @ 9:43 AM

    That’s the perfect recipe for Halloween!

  2. 2

    BethieofVA — October 26, 2009 @ 9:24 AM

    I make these tinted green. Yours looks so much more realistic.

  3. 3

    aurora — October 29, 2009 @ 10:17 PM

    I just finished making them. I’m taking them to work for tomorrows Halloween party. They were very easy to make!! And they look great! However, I wish they were a little tastier (they are not very sweet). Next time I’ll add some green food coloring and maybe some chocolate somewhere!

  4. 4

    DianaHayes — October 31, 2009 @ 6:23 AM

    These are so cool looking.

  5. 5

    Hannah — November 1, 2009 @ 5:00 PM

    these were a hit, both at the office and our Halloween party at home! i added a couple drops of black food coloring for a “decaying flesh” effect… THANKS! (tasty, too!)

  6. 6

    Marie — September 27, 2010 @ 2:34 PM

    Very kewl! I did a double take at the little picture on my Facebook newsfeed! This will be served at our Halloween Party for sure! Thank you!!!!
    :-)

  7. 7

    Maggy@ThreeManyCooks — September 27, 2010 @ 4:58 PM

    Oh my goodness, those are so gross-looking! LOL. So clever though, haha.

  8. 8

    Amy — October 14, 2010 @ 6:40 PM

    These are fantastic, Lori.

  9. 9

    annie nalewak — October 15, 2010 @ 11:16 AM

    what a great idea and so kiddy inspired…my grandkids will love these .Thanks for a timely idea and the chance on a kitchenaid. annie in texas

  10. 10

    Megan — December 9, 2010 @ 12:21 PM

    I made these for Halloween and they came out great and everyone loved them! They tasted so good! I used the same recipe for cut-outs on Thanksgiving and once again – a hit! Thank you so much for sharing!

  11. 11

    Nancy Valdez — August 9, 2011 @ 12:47 AM

    I can’t wait for Halloween so I can make these and the eyeball cookies for our office party! Sooooo Gross! And as I was looking at the list of recipes, there were a couple more that I want to make too

  12. 12

    sue — October 18, 2012 @ 4:11 PM

    My fingers turned out a little wide. Next time I will roll thinner and make the knuckles more pronounced before baking. I used some black frosting gel on the knuckles, which turned out well. An easier way to blanch is to boil the almonds for exactly one minute, then pour into a colander and rinse immediately with cold water. Skins slipped right off.

  13. 13

    John Barrie — October 26, 2012 @ 9:28 AM

    Nice. I’ve seen more than a couple food bloggers making similar cookies, but yours are far and away the best looking ones.

  14. 14

    Kiva Quezada — October 28, 2012 @ 11:49 PM

    I made these cookies using my own sugar cookie recipe. I also added green food coloring to the mix. They expanded quite a bit but still looked great. I also went a little heavy with the “blood”. They looked soo cool and creepy! I will be making these again next year. Wish I could post a picture.

  15. 15

    Lori Lange — October 29, 2012 @ 6:24 AM

    Glad they worked out! The cookie recipe included is more of a shortbread recipe, which does not spread out much at all. Might be a better choice than a sugar cookie.

  16. 16

    jessica — October 30, 2012 @ 11:38 AM

    Your cookies look great! I would like to try this recipe today, would it be okay to cut the recipe in half but still use a whole egg? Thx

  17. 17

    Holdthegross — October 30, 2012 @ 3:37 PM

    We made similar ones using coconut – but yours look so much better!

  18. 18

    Kim — October 20, 2013 @ 1:55 PM

    I love making these and it’s been a looooong time. Just watch that you don’t overbake them. I found mine were a little too brown – or maybe it was the type of baking sheet I used (clay) and I should have used a metal one. The paler they are the more creepy they look.

  19. 19

    Lori Lange — October 21, 2013 @ 7:53 AM

    Good tip- thank you!

  20. 20

    Kris — October 29, 2013 @ 6:26 AM

    I made these last year and they came out great!!
    Questions – Would it be OK to mix up the dough tonight, leave it in the fridge for a day and bake them tomorrow night?
    Or better yet, mold them all tonight, and keep them in the fridge overnight and throw them in the oven tomorrow night (if I have the fridge space..)? Should I increase the bake time in this case?

  21. 21

    Lori Lange — October 30, 2013 @ 11:02 AM

    Should be okay. Might have to let them sit on the counter for a bit to get a little bit softer.