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Spooky Witch Finger Cookies with Almond Nails – Easy Halloween Treat

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These spooky witch finger cookies with almond nails are buttery shortbread cookies that look like severed fingers, perfect for Halloween. They are surprisingly simple to make with pantry-friendly ingredients and are guaranteed to be a conversation starter.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg, room temperature (white for dough, yolk for wash)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2¼ cups (280g) all-purpose flour
  • ¼ teaspoon salt
  • 30–36 whole blanched almonds
  • Red gel food coloring
  • 2 tablespoons seedless raspberry jam (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the egg white (reserve the yolk), vanilla extract, and almond extract until just combined. Do not overmix.
  3. Mix in the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture on low speed, mixing until a soft dough forms. If too dry, add 1 teaspoon cold water; if too sticky, add 1 tablespoon more flour.
  4. Chill the dough: Divide dough in half, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat and prep: Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape the fingers: Working with one disc at a time, pinch off a walnut-sized piece of dough. Roll into a log about 3 inches long and ¾ inch thick, tapering one end for the fingertip. Place on prepared baking sheet, spacing 1 inch apart.
  7. Create the details: Use the back of a toothpick or skewer to press gentle lines across each finger for 2-3 knuckle creases. Lightly press the tip of your finger into the top of each cookie to create an indentation for the almond nail.
  8. Attach the almond nails: Gently press one blanched almond onto the indentation at the tip of each finger, pointy end outward. Press firmly so it stays put during baking.
  9. Make the ‘blood’ wash: In a small bowl, whisk the reserved egg yolk with 1 teaspoon water and several drops of red gel food coloring until deep red. For extra realism, stir in the raspberry jam.
  10. Apply the wash: Using a small pastry brush, carefully paint the red mixture around the base of each almond nail and into the knuckle creases. Let a little drip down the sides. Do not paint the almond itself.
  11. Bake: Bake for 12-15 minutes until set and just barely golden on the bottoms. Tops should remain pale.
  12. Cool completely: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep the dough cold for best results. Vary finger shapes for realism. Chill shaped cookies for 10-15 minutes before baking. Watch bake time closely; cookies go from perfect to overdone quickly. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. Freeze baked cookies for up to 3 months.

Nutrition

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

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