Creepy Witch Finger Cookies
We’re getting closer to Halloween – and if you know me, you know that I LOVE Halloween. It’s that time of year when the weather starts to cool, the leaves are turning and the Halloween movies begin (hello, Hocus Pocus). It’s my favorite time to get creative with costumes, decorations and food.
One of my go-to desserts for Halloween are these tasty Witch Finger Shortbread Cookies. They’re buttery with a nice almond flavor and are so easy to make. When they’re done baking, they look so creepy and people go crazy for these.
If you’re looking for a savory dish for a Halloween, try my Spooky 7-Layer Bean Dip. It’s delicious, spicy and filled with tombstone tortillas.
Let the spooky begin and be sure to try these cookies. They’re so fun.
Peace & Love.
Nikki
How to make Witch Finger Cookies
Start by beating together the butter, sugar, egg, almond extract and vanilla in a large mixing bowl.
Next beat in the flour, baking soda and salt. Beat until thoroughly mixed and dough begins to form.
Once combined, form dough into a ball, cover bowl with plastic wrap and allow to chill in the refrigerator for 30-minutes.
While your dough is chilling, you’ll want to blanch your almonds by placing in a bowl and pour boiling water over to barely cover the almonds. Let sit for just 1 minute, then drain and rinse quickly under cold water. The skins should slip right off. Pat dry.
Once your dough is chilled, take the dough ¼ at a time and keep the remainder in the refrigerator. This is because the dough is buttery and soft and will get too soft if left out.
Next is the fun part. Roll about a tablespoon of dough into a 5” long finger shape. Press an almond firmly into one end for the nail. Squeeze in the center of the cookie to form a knuckle shape for the finger.
Using a toothpick or paring knife, make slashes in several places to for the finger look. Continue with cookies until all dough is used and place on a lightly greased baking sheet.
Bake at 325F for 20-25 minutes or until golden. Let cool for about 5 minutes and begin decorating.
Rub ground cinnamon in the joints and around the nails to give it a dirty finger look. Lift up the almond, squeeze red decorator gel (or red jam) onto nail bed, and press almond back in place so gel oozes out from underneath.
Now, it’s time to eat! Enjoy.
Prep Time: 45 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 18-24 cookies (depending on size)
Ingredients
1 cup Earth Balance vegan butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp salt
24 almonds, whole blanched (see notes below)
1 tube red decorator gel or red jam (optional)
Instructions
In a bowl, beat together the butter, sugar, egg, almond extract and vanilla.
Next beat in the flour, baking soda, and salt.
Form dough into a ball, cover and refrigerate for 30-minutes.
After the dough has chilled, take ¼ of the dough at time and keep the remainder refrigerated, otherwise the dough will get too soft.
Roll about a tablespoon of dough into a 5-inch-long, ½” – 1” thick finger shape for each cookie.
Press an almond firmly into one end for the nail.
Squeeze in the center of the cookie to create a knuckle shape.
Using a toothpick or paring knife, make slashes in several places to form the finger look (see photo above for reference).
Continue with cookies until remainder of dough is used.
Place on a lightly greased baking sheet; bake at 325F for 20-25 minutes or until golden.
Let cool for 3-5 minutes.
When cookies are cooled down, decorate with ground cinnamon by rubbing it in the joints and around the nails. Lift up the almond, squeeze red decorator gel (or red jam) onto nail bed, and press almond back in place so gel oozes out from underneath.
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.
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