Print

Crispy Witch Finger Cookies: Easy Halloween Treat Recipe

witch finger cookies - featured image
Print Recipe

These crispy witch finger cookies are a spooky, buttery shortbread treat with almond sliver nails and a jam ‘blood’ cuticle. They are surprisingly simple to make and deliver a perfect sandy texture with a dramatic, memorable look.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • About 48 whole almond slivers (for the nails)
  • Strawberry or raspberry jam (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, pale, and fluffy, about 2-3 minutes. Scrape down the sides once.
  2. Add the wet ingredients: Crack the egg into a small bowl, then add it to the butter mixture along with the vanilla extract and almond extract. Beat on low speed until just combined.
  3. Add the dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together and no streaks of flour remain.
  4. Chill the dough: Turn the dough out onto a piece of plastic wrap. Shape it into a rough disc, wrap it tightly, and flatten it into a 1-inch thick disc. Refrigerate for at least 30 minutes.
  5. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the chilled dough sit on the counter for 5 minutes to soften slightly.
  6. Shape the fingers: Pinch off a piece of dough about the size of a walnut (roughly 1 tablespoon). Roll it between your palms to form a log about 3 inches long and 1/2 inch thick. Place on the prepared baking sheet, leaving about 2 inches of space between each finger.
  7. Create the details: Using the back of a butter knife or the tip of an offset spatula, gently press 2-3 horizontal lines into each dough log to create the knuckles. Then, gently press one almond sliver onto the tip of each finger to create the nail, pointed end outward.
  8. Brush with egg wash: In a small bowl, whisk together one egg yolk with 1 teaspoon of water. Lightly brush this egg wash over the surface of each shaped finger, avoiding the almond nail.
  9. Bake: Bake the cookies for 12-15 minutes, or until the edges are just barely starting to turn a light golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Cool and decorate: Once cool, use a toothpick or small spoon to dab a tiny amount of strawberry or raspberry jam at the base of each almond nail (the cuticle area). Let the jam set for a few minutes before serving.

Notes

Don’t skip the chilling step—it prevents spreading. For a quick chill, freeze the shaped dough for 15 minutes. Keep your hands cool to prevent the dough from getting sticky. Press knuckle lines deep enough so they don’t disappear during baking. Watch the almond nails to prevent burning; tent with foil if needed. Use a toothpick for precise jam application.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, almond cookies, spooky treats, easy Halloween recipe

Find it online: https://sagestirs.com/crispy-witch-finger-cookies-easy-halloween-treat-recipe/