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Spooky Witch Finger Cookies with Almond Nails: Easy Halloween Treat

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These disturbingly realistic witch finger cookies are a fun and easy Halloween treat. Made with a simple sugar cookie dough and an almond fingernail, they’re a guaranteed conversation starter at any spooky gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • About 48 whole almonds (raw or roasted, unsalted)
  • Red jam or gel food coloring (for the ‘blood’)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl once or twice.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract until fully combined. The mixture may look slightly curdled; that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. Do not overmix.
  4. Chill the dough: Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes, or up to 2 days.
  5. Preheat and prep: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
  6. Shape the fingers: Pinch off a small piece of dough, about the size of a walnut. Roll it between your palms into a log shape, about 3-4 inches long and slightly thicker at one end (the base) and tapering to a slightly thinner tip. Place on the prepared baking sheet. Repeat with remaining dough, spacing fingers about 2 inches apart.
  7. Create the details: Using the back of a butter knife or a bench scraper, gently press 2-3 horizontal lines into each finger to create knuckles. Press firmly. Then, use your fingernail or the tip of a chopstick to make a small indent at the tip of each finger where the nail will go.
  8. Attach the almond nails: Press a whole almond firmly into the indent at the tip of each finger. Make sure it’s secure.
  9. Add the ‘blood’: Use a toothpick to dab a tiny amount of red jam or thinned red food coloring at the base of the almond, where the cuticle would be (optional).
  10. Bake: Bake for 12-15 minutes, or until the edges are just barely starting to turn golden brown. The centers will look pale and slightly underdone.
  11. Cool completely: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading. Press knuckle creases deeply. Do not overbake; cookies should be pale on top. For best results, keep unused dough in the fridge while shaping.

Nutrition

Keywords: Halloween cookies, witch finger cookies, almond nails, spooky cookies, easy Halloween treat, sugar cookies

Find it online: https://jollyfork.com/spooky-witch-finger-cookies-with-almond-nails-easy-halloween-treat/