Whip up some gnarly Witches Fingers Cookies for Halloween. They’re a fun, not super spooky Halloween Treat that will attract all sorts of attention as well as loads of compliments as they’re as tasty as they are creepy!
Even my nut hater husband enjoyed these spooked up Halloween Cookies. He removed the almond “nail” and munched away!
Witches Fingers Cookies
I remember seeing Martha Stewart make witches fingers cookies for Halloween years and years ago. If memory serves me right, I think her Halloween Cookies may have been colored a pale green!
Knowing they were basically a sugar cookie shaped into digits AKA fingers, I figured my family would happily indulge. Though, I was expecting the almonds to be sacrificed right into the garbage. Or maybe my mouth, if I could intercept them!
Between these and some Spider Chocolate Chip Cookies, we were set with sweet Halloween treats. I was pleased with the way these turned out!
Tips for These Halloween Cookies
- If the dough gets warm after working with it, pop the bowlful of dough or the baking sheet filled with the rolled fingers into the fridge or freezer chill the dough. This should help prevent spreading when they’re baked.
- You can make the nails from whole almonds or sliced almonds. I could not find whole blanched almonds (without the brown skin), so I blanched them myself by quickly dipping them into boiling water, then running them under cold water, and slipping off the skin with my fingers.
- I used red icing gel for the bloody nail beds. If you’d rather use something more natural, try some strawberry or raspberry jelly or jam in your witches finger cookies.
Used in This Recipe:
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- 1 cup butter, at room temperature
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red gel frosting or red jam or jelly
- 60 whole blanched almonds or sliced almonds (one for each cookie,0)
Using a hand held mixer, in a large bowl, cream together the butter and sugar. Beat in the egg, vanilla and almond extract.
In another bowl, whisk together the flour, baking powder and salt. Slowly add to the butter mixture.
Wrap the dough in plastic wrap and pat into a disk. Chill for at least 30 minutes.
Line baking sheets with parchment. Preheat oven to 325 degrees.
Scoop out dough and roll into 1-inch diameter balls. Then roll them into 3 inch long "fingers." Place the fingers on the baking sheets about 2 inches apart.
When the baking sheet is full, use the dull side of a knife and make 3 parallel marks midway down the finger to represent a knuckle. Pinch in the dough above and below the knuckle to give the finger some shape. Using your index finger, press down a spot at the top of each finger for the nailbed.
Place the baking sheet in the freezer for a few minutes while preparing the second baking sheet.
Bake chilled fingers for about 15 minutes or until golden.
Remove from oven and let cool for a few minutes. Next, squeeze a little of the red gel frosting on the nailbed and top with an almond. Let cool completely so almond will adhere.
The chilling times will help decrease potential spreading of the cookies. If your kitchen is cool, you may not need to do the second chilling.
Serving Size:2 cookies
Amount Per Serving: Calories: 156 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 22mg Sodium: 119mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 3g