Print

Easy Spooky Witch Finger Cookies with Almond Nails

witch finger cookies - featured image
Print Recipe

These buttery shortbread cookies are shaped like creepy witch fingers with almond nails and a red jam cuticle. They’re easy to make, require no special equipment, and are perfect for Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 and ½ cups (300g) all-purpose flour
  • ½ teaspoon fine sea salt
  • 30–36 whole raw almonds (with skin on)
  • Red jam or gel food coloring (for cuticle effect)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light, fluffy, and pale (3-4 minutes). Scrape down the sides at least once.
  2. Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract until fully combined (1 minute). The mixture may look slightly curdled; that’s normal.
  3. Add the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add to the wet mixture, mixing on low or folding with a spatula until just combined. Do not overmix.
  4. Chill the dough: Scrape dough onto plastic wrap, flatten into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  5. Shape the fingers: Preheat oven to 325°F (163°C). Line baking sheets with parchment. Scoop about 1 tablespoon (20g) dough per finger. Roll into a log, taper one end. Use the back of a butter knife to press 2-3 horizontal knuckle indentations. Place 2 inches apart on sheets.
  6. Add the almond nails: Gently press one whole almond into the tapered end of each finger, pointed end outward, until half the almond is visible.
  7. Create the cuticle effect: Using a toothpick or small knife, apply a tiny dab of red jam or gel food coloring at the base of each almond.
  8. Bake the cookies: Bake at 325°F (163°C) for 12-15 minutes, until edges are just barely golden. Centers should still look slightly pale.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Temperature is everything—keep dough cold. Vary finger shapes for realism. Watch almonds to prevent burning. Cookies taste even better the day after baking.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, almond cookies, spooky cookies, easy Halloween treat

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