I love Halloween; it’s my favorite holiday. I always feel ready for fall when this marvelous celebration arrives. The crisp air and pumpkin-flavored everything, the costumes and decorating — truly spectacular!
I always try to look for Halloween recipes that are fun and make and also taste delicious. Today, we’ll be talking about how to make witch finger cookies for Halloween. So, let’s get started already.
Witch finger cookies are just what they sound like: shortbread cookies shaped like fingers, with an almond for a fingernail and a jam filling for the blood.
I added chopped pistachios for a little texture and flavor. As it turns out, the pistachios also make for great witch warts. This recipe takes some effort and preparation, but it’s worth every second of waiting.
This cookie recipe is a showstopper. It looks like something you’d see in a Halloween display but also tastes great. The cookies are nutty and tender, with just enough sweetness to satisfy your sweet tooth.
Making Witch Finger Cookies
Ingredients
- All-purpose flour: 330g
- Unsalted butter (softened): 2 sticks
- Green food coloring: 5 to 6 drops
- Powdered sugar: 142g
- Almond extract: 1 tsp.
- Pure vanilla extract: 1 tsp.
- Finely chopped pistachios: about 70g
- Kosher salt: 1 tsp.
- Large egg: 1
- Cherry, strawberry, or raspberry jam: 135g
- Sliced almonds: about 85g
Instructions
Step 1
Place the powdered sugar and butter in a large bowl, then beat with an electric mixer until pale and fluffy, about 2 minutes.
Lightly beat one egg, then add it to the mixture. Beat for another minute or so until everything is combined. Add vanilla extract, food coloring, and almond extract; mix well.
Step 2
In a small bowl, whisk together flour, salt, and butter. Once blended, cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Step 3
Line two rimmed baking sheets with parchment paper and set them aside. Take one-quarter of the dough out of the refrigerator and roll each piece into a 1-tablespoon ball.
Roll these balls between your palms one by one until they begin to form a finger shape, about 3 inches long and 1/2 inch wide, or about the length of your pinky finger but slightly thinner.
Step 4
Press an almond slice into the dough where you would place a fingernail. Carefully pinch the dough just below the almond and halfway down the log to create knuckles.
Step 5
To make knucklewarts, use a sharp knife to make horizontal lines on the knuckles. Place one or two pistachio pieces into the cut lines to create warts.
Repeat with the remaining dough. Freeze for 30 minutes.
Step 6
Set oven to 375°. Place trays in the oven. Rotate halfway through, until edges are firm and tops of cookies are dry, 7 to 9 minutes. Let cool slightly.
Step 7
Peel an almond, and put a little bit of jam on the tip of it. Then press the almond back onto the end of the finger. Let the cookies cool completely before you eat them.
Tips to Remember
- Chilling the dough before baking is crucial for making shaped shortbread cookies. This step helps the dough keep its shape when it bakes, rather than spreading out, and ensures that the dough is easy to shape and decorate.
- For a nut-free snack, use large coconut flakes instead of walnuts and pistachios to make monster fingers.
- You can make the dough 1-2 days before you use it and keep it refrigerated or in the freezer for up to 3 months. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Conclusion
This recipe is easy and fun to make, and the witch finger cookies should be a real hit on Halloween. Being able to enjoy your snack is the best part of any recipe, but having someone say that these are the best cookies they have ever had must be worth a little extra effort.
