Description
This Witch Finger Cookie Recipe offers a fun and spooky twist on traditional sugar cookies, perfect for Halloween or themed parties. Featuring soft green almond-flavored dough shaped into eerie finger shapes with almond ‘nails’ and red gel ‘blood,’ these cookies are sure to delight and spook your guests with their festive appearance and delicious flavor.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 15-20 drops green food coloring or a few generous squirts of gel coloring
Decoration
- 1-2 teaspoons red decorator gel or raspberry jam
- 28 almond slices
Instructions
- Prepare Wet Ingredients: Beat together the softened butter, powdered sugar, egg, almond extract, and vanilla extract in a large bowl until smooth and creamy.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until fully combined forming a dough.
- Add Green Coloring: Stir in green food coloring drops or gel until the dough reaches your desired shade of green.
- Chill Dough: Press dough down evenly in the bowl and cover tightly with plastic wrap touching the dough. Refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Pans: Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Shape Fingers: Roll a heaping tablespoon of dough into a finger shape and place it on the baking sheet. Use a toothpick to create deep lines around the knuckles to simulate wrinkles. Press down gently around the nail bed area to make room for the ‘nail’ decoration after baking.
- Repeat Shaping: Continue shaping all remaining dough into finger shapes and arrange on the baking sheets with adequate spacing.
- Bake Cookies: Bake in the preheated oven for 18-20 minutes or until the bottoms begin to turn golden brown. Remove and allow cookies to cool completely on the baking sheets.
- Add ‘Blood’ and Nails: Dab a small amount of red decorator gel or raspberry jam at the back of each nail bed and press an almond slice firmly on top, ensuring the red gel slightly oozes out to simulate blood.
- Serve and Enjoy: Arrange the completed witch finger cookies on a platter and serve to your guests for a spooky treat.
Notes
- If using salted butter instead of unsalted, reduce the salt in the recipe to 1/2 teaspoon to avoid over-salting.
- Refrigerating the dough helps to firm it up, making it easier to shape detailed finger shapes.
- You can substitute raspberry jam with red food decorator gel for a vivid blood-like effect.
- Ensure cookies cool completely before adding the red gel and almond slices to keep decorations intact.
- These cookies keep well stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
