Description
These Witch Finger Cookies look so realistic, guests will scream before they bite! Spooky, buttery, and perfect for your Halloween table.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 24 whole blanched almonds
- 1/4 cup (80g) raspberry or strawberry jam
- Green food coloring (optional)
Instructions
- Cream butter and sugar until light and fluffy, about 3-4 minutes. Add egg and extracts, beating until incorporated.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined. Add food coloring if desired.
- Chill dough for 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Take 1 tablespoon of dough and roll into a 3-4 inch finger shape. Create knuckle indentations with a knife and pinch slightly to form knuckles.
- Press an almond firmly into the tip of each finger to create the nail. Space cookies 1 inch apart on baking sheets.
- Bake for 10-12 minutes until set but not browned. Cool on baking sheets for 5 minutes before transferring to wire racks.
- Once completely cooled, warm jam slightly and apply around the base of each almond nail, allowing some to drip for a bloody effect.
- Let jam set before serving or storing in an airtight container.