Description
Get your cauldron bubbling, these creepy Witch Finger Cookies are here to stir up some Halloween fun. These spooky treats are quick, easy, and delicious.
Ingredients
- ½ cup butter, softened
- ½ cup confectioners’ sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ cup whole blanched almonds (sliced almonds)
- 2-3 tablespoons strawberry jam (or raspberry)
Instructions
- In a large mixing bowl, use a hand mixer (or stand mixer with paddle attachment) to cream together the butter and sugar until light and fluffy, about 1-2 minutes. Add egg, almond extract, and vanilla and beat until incorporated.
- Stir in the flour and baking powder and mix until just combined. The mixture will be crumbly.
- Cover the bowl and refrigerate for 10 minutes. Meanwhile, line a large half sheet baking pan with parchment paper or a silicone baking mat.
- Take half of the dough from the fridge and leave the rest in the fridge.
- Take a tablespoonful of dough and use your hands to roll it into a finger shape for each cookie (about 3-inches long).
- Press an almond firmly into 1 end for the nail.
- Squeeze in the center of the top half and bottom half to create a knuckle shape in the middle. Use a knife to make slashes for under the nail bed and on the knuckles.
- Place on a baking sheet. Repeat with remaining dough. Transfer the sheet pan back into the fridge for 15-20 minutes.
- Preheat oven to 325F.
- Bake cookies for 20-25 minutes or until pale golden.
- Let the cookies cool for 3 minutes. Then carefully lift the almonds and place a small amount of strawberry jam in the indented nail bed. I recommend using a piping bag with a fine tip attached. Then, press the almond back in place so that the jam oozes out from underneath.
- Carefully remove the cookies from the baking sheet and allow them to cool completely on a wire cooling rack.
Notes
How to store: Transfer the cooled cookies to a sealed plastic bag or airtight container lined with parchment paper and store at room temperature for up to 3-5 days, or in the refrigerator for up to 1 week.
How to freeze: You can also freeze the cookies between layers of parchment paper in an airtight container for up to 3 months.
Make ahead: Form your dough into a ball and wrap it tightly with plastic cling wrap. You can store it in the fridge for up to 3 days before shaping the finger cookies. When ready to use, set the dough on the kitchen counter for 20-30 minutes to soften a little and make it easier to work with.
How to freeze cookie dough: Place the plastic wrapped cookie dough ball into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 20-30 minute before shaping.
- Prep Time: 25 minutes
- Chill Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American