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Spooky Witch Finger Cookie Sticks: Easy Halloween Recipe

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These spooky witch finger cookie sticks are buttery shortbread cookies shaped like creepy witch fingers, complete with almond fingernails and a touch of ‘blood.’ They’re quick, easy, and perfect for Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon green gel food coloring (or more as needed)
  • About 48 whole blanched almond slivers
  • Red gel food coloring or raspberry jam (for the ‘blood’)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light, fluffy, and pale in color, about 3 minutes. Scrape down the sides halfway through.
  3. Beat in the egg, vanilla extract, and almond extract until fully combined. The mixture might look slightly curdled—that’s normal.
  4. In a separate small bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Add about 1/2 teaspoon of green gel food coloring and mix on low until evenly distributed. Add more if needed for a pale, sickly green.
  6. Scoop about 1 tablespoon of dough and roll it into a log about 3 inches long and 1/2 inch thick. Place on the prepared baking sheet. Gently taper one end to form the fingertip and make the other end slightly thicker. Repeat with remaining dough, spacing fingers about 2 inches apart.
  7. Use the back of a butter knife or offset spatula to gently press 2-3 horizontal lines across each finger to create knuckle joints. Then use a toothpick to add tiny wrinkles around the knuckles and along the sides.
  8. Press one almond sliver, pointed end first, into the tapered tip of each finger, pushing it in about 1/4 inch. Gently press the dough around the base to secure it.
  9. Use a toothpick to create a tiny crescent-shaped indent around the base of each almond nail for the cuticle detail.
  10. Bake for 12-14 minutes, until set but not browned. Rotate pans halfway through. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Once completely cool, use a toothpick to dab a tiny amount of red gel food coloring or raspberry jam at the base of each almond nail.

Notes

If the dough gets too soft while shaping, pop the baking sheet in the fridge for 10 minutes. Cold dough holds its shape better in the oven. Imperfections make the cookies look more realistic—don’t stress about making them identical.

Nutrition

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

Find it online: https://merrymorsel.com/spooky-witch-finger-cookie-sticks-easy-halloween-recipe/