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Spooky Witch Finger Cookies: Easy Halloween Party Recipe

spooky witch finger cookies for Halloween parties - featured image
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These spooky witch finger cookies for Halloween parties are buttery shortbread cookies shaped like creepy fingers with almond fingernails. They’re easy to make with simple ingredients and are guaranteed to be the star of any Halloween spread.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon green gel food coloring (or more for deeper color)
  • About 30 whole blanched slivered almonds
  • Red jam or jelly (optional, for blood effect)

Instructions

  1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy — about 3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, almond extract, and vanilla extract until well combined. Add the green gel food coloring and mix until evenly distributed.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Shape the fingers: Take about 1 tablespoon of dough and roll it into a log about 3 inches long, slightly tapering one end. Place on the prepared baking sheet. Use the back of a butter knife or your finger to press 2-3 knuckle indentations into the finger.
  6. Press a slivered almond into the tapered end of each finger, pointed end first, embedding it about halfway. Gently press the dough around the almond to secure it. Optionally, dab a tiny bit of red jam at the base of the almond for a blood effect.
  7. Bake for 12-15 minutes, until the cookies are set but not browned. The bottoms should be lightly golden, but the tops should stay pale.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, ensure butter is properly softened (room temperature but not greasy). If dough is too soft, chill for 15-20 minutes before shaping. Cookies can be shaped and refrigerated up to 24 hours before baking, or frozen unbaked for up to 3 months. Baked cookies store in an airtight container at room temperature for up to 5 days. For a dairy-free version, use vegan butter sticks; for gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

Find it online: https://milaspoon.com/spooky-witch-finger-cookies-easy-halloween-party-recipe/