These Witch Finger Cookies are 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.
You really need to use blanched almonds to create a realistic look for the nails on these Witch Finger Cookies. You can sometimes find blanched almonds in bulk bins at specialty markets. If you have trouble locating them, follow these instructions for how to blanch almonds.
How to Blanch Almonds:
Place the almonds in a bowl. Pour boiling water over to barely cover the almonds. Let sit for just 1 minute (if you wait longer than that then the almonds will begin to break apart). Drain, rinse quickly under cold water, and drain again. The skins should slip right off. Pat dry. They’re ready for making Witch Finger Cookies!
If you’re looking for more creepy Halloween party recipes, you might also like my Spider Web Eggs or these Mummy Heads. Bloody Eyeball Brownies, Halloween Sangria, and Bloody Good Cheesecake are all fun Halloween party choices!
Witch Finger Cookies
These Witch Finger Cookies are incredibly creepy and cool to display at a Halloween party. They also happen to be a delicious almond shortbread cookie!
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup whole blanched almonds
- 1 tube red decorator gel
In a large bowl, use an electric mixer to combine the butter, sugar, egg, almond and vanilla extracts.
In a separate bowl, whisk together the flour and salt. Add to the wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll a heaping teaspoonful of dough into a finger shape for each cookie. Press an almond firmly into 1 end to create a nail. Squeeze in the center to create a "knuckle" shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up the almond, squeeze red decorator gel onto the nail bed and press the 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."
- Remove from baking sheets and let cool on racks (and let the red gel set).