Witch Finger Cookies

These Cookie Witch Fingers are buttery almond cookies that are shaped like creepy fingers. Made with basic pantry ingredients, almond extract, and green food dye, these are sure to be a hit for your next Halloween gathering.

Prep Time45

Cook Time18

Refrigeration Time1

Total Time2 3

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 311kcal

Author: Tristin - Home Cooked Harvest

Ingredients

¾ cup whole raw almonds
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter softened but not warm
1 cup powdered sugar
1 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract
3-4 drops green food dye
3 tablespoons seedless raspberry jam plus more for serving if desired

Instructions

To make blanched almonds, bring a small pot of water to a boil. Add in the raw almonds and cook for 45 seconds. Drain in a colander and immediately rinse with cold water. Once nuts have cooled a little, squeeze the skins off.
Prepare two 13x9-inch baking sheets with parchment paper, set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer or with a hand mixer, beat the softened butter and powdered sugar together until smooth and creamy, about 1-2 minutes.
Beat in the egg, almond extract, vanilla extract, and food coloring until well combined.
Add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Do not overmix.
Cover the bowl of dough and put in the refrigerator for 30-45 minutes.
Work with a small portion of the dough at a time while keeping the rest of the dough in the fridge to prevent it from getting warm.
Scoop a tablespoon-sized amount of dough and roll it between two hands into a finger shape. Continue to shape it into looking like a finger, you can make them lumpy and uneven if you like. Use a paring knife to make lines on the knuckles and press an almond into the finger tip for the nail. Set completed fingers on the baking sheets.
Place shaped cookies in the refrigerator for 30 minutes or the freezer for 15 minutes.
Preheat the oven to 325°F. Bake the cookies for 18-22 minutes until the bottoms are slightly browning. Allow the cookies to cool on the baking sheets for 5 minutes then move to a wire cookie rack.
To make bloody nails, put the raspberry jam in a small microwave safe bowl. Cover the bowl and heat for 20-30 seconds in the microwave, stir. Remove the almond from the fingers, and spoon 1/4 teaspoon of jam into the indentation. Press the almond back in place. Let cool completely.
Serve the cookies with a bowl of warmed up raspberry jam if desired.

Notes

It's very important to chill the dough before and after shaping the cookies.
Use softened butter but not warm butter. You only want to let the butter come to room temperature for about 1 1/2 hours.
Press the almonds in securely into the dough to make them stay in place.
Warm the jam just until it is loose enough to stir.
Leftovers can be stored at room temperature in an airtight container for 3-5 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition