Last year, I found a recipe for these delightful, frightful Halloween cookies shaped like a witch’s finger, complete with bloody fingernail. Looks like making them is going to be an annual event. It is difficult to look at these cookies without smiling. How I would have loved to serve a plate of these at my childhood Halloween birthday parties!
It would be a fun project to make these cookies with your kids. The cookie dough is easy to throw together, and rolling and forming the cookies is a cinch for anyone with Play-Doh experience! After the cookies are baked, all you do is squeeze a little red writing gel around the nail bed and press a sliced almond on top. In addition to the amusement factor, the cookies are quite tasty.
Care for a cookie, my pretty? Bwahaha!!
Halloween Witch Finger Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups confectioners’ sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 tsp. almond extract
- 2 3/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- Red decorating gel
- 1/2 cup sliced almonds
Heat oven to 325 degrees. Lightly grease a baking sheet and set aside. (I found greasing unnecessary with my nonstick cookie sheets.)
Using an electric mixer, cream butter and sugar. Beat in the egg and extracts. Gradually add flour, baking powder and salt to the creamed mixture, mixing well. Divide dough into fourths; cover and refrigerate for 30-60 minutes, or until easy to handle. (If dough is too warm and soft, it will be difficult to shape properly.)
Remove one piece of dough from refrigerator at a time, roll quickly into 1-inch balls (10 balls per quarter portion of dough), and then shape balls quickly into 3-inch by 1/2-inch fingers, tapering the finger tips very slightly. Using the flat tip of a table knife, make an indentation on the finger tip for a fingernail. Make two sets of three slashes with a knife on each finger for knuckle areas (consult your own finger for accuracy).
Place fingers 2 inches apart on prepared baking sheets. Bake for 15-20 minutes or until lightly browned. Cool for 5-10 minutes, and then squeeze a small amount of red gel on nail bed, outlining edge of nail bed. Press a sliced almond over gel for nail, allowing gel to ooze around nail. (Choose well-shaped almonds and turn them so the whitest side is facing up.) For maximum gross-out effect, squeeze a bit more red gel to decorate the bloody stump end of the finger. Remove cookies to wire racks to cool completely.
Make ahead: Plain cookies may be made several weeks ahead, wrapped tightly and frozen without gel and fingernail. Thaw, then decorate with gel and fingernail almonds to serve.
I found that it was best to chill the dough on the cookie sheets for 5 or 10 minutes in the freezer prior to baking. My first batch spread out a bit too much, and the fingers were fatter than they should have been.
Source: A Shockingly Delicious Internet recipe