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Easy Spooky Witch Finger Cookies for Halloween

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Buttery shortbread cookies shaped like witch fingers with green almond nails and red jam ‘blood’ at the knuckles. Perfectly creepy and delicious for Halloween parties.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 40–45 whole blanched almond slivers
  • Green food coloring (gel or liquid)
  • 3 tablespoons red jam or jelly (seedless strawberry or raspberry)

Instructions

  1. Make the dough: In a large mixing bowl, beat the softened butter with a wooden spoon until creamy and smooth, about 2 minutes. Add the powdered sugar and beat until light and fluffy, another 2 minutes. Crack in the egg, pour in the vanilla and almond extracts, and mix until combined. Add the flour and salt, then mix with your hands until a soft dough forms. It should be pliable but not sticky. If it sticks to your fingers, add an extra tablespoon of flour.
  2. Chill the dough: Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour.
  3. Prepare the almond nails: While the dough chills, place the almond slivers in a small bowl. Add 2-3 drops of green food coloring and stir until evenly tinted. Set aside to dry on a paper towel.
  4. Shape the fingers: Preheat oven to 325°F (165°C) and line baking sheets with parchment paper. Pinch off a piece of dough about the size of a walnut (roughly 1 tablespoon). Roll between your palms into a finger shape: slightly thicker at the base, tapering toward the tip, with a flat bottom. Place on the baking sheet. Use the back of a butter knife to press 2-3 horizontal lines across the middle for knuckles. Repeat with remaining dough, spacing fingers about 1 inch apart.
  5. Attach the nails: Press one green-tinted almond sliver onto the tip of each finger, pointy end facing outward. Gently press into the dough so it stays put during baking. If loose, dab a tiny bit of water underneath to help it stick.
  6. Bake the cookies: Bake for 12-14 minutes, until just set and edges are barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  7. Add the ‘blood’: Once cookies are completely cool (about 15-20 minutes), spoon a small amount of red jam into the knuckle indentations. Use the back of a spoon or butter knife to press it into the creases.
  8. Serve immediately or store: Best eaten within 24 hours. Arrange on a platter with fingers overlapping for maximum shock value.

Notes

Chilling the dough is crucial to prevent spreading. Add jam just before serving for best texture. For a vegan version, use vegan butter, a flax egg, and plant-based jam. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, spooky cookies, almond cookies, Halloween dessert, creepy cookies

Find it online: https://forkifyfun.com/easy-spooky-witch-finger-cookies-for-halloween/