Creepy Witch Finger Cookies (Printable)

Spooky almond cookies shaped like witch fingers with bloody fingernails. Perfect Halloween party treat.

# What You'll Need:

→ Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - ½ teaspoon almond extract
06 - 2 ¾ cups all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt

→ Decoration

09 - 24 whole blanched almonds
10 - Red gel food coloring or strawberry jam

# How To Make It:

01 - Preheat the oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the egg, vanilla extract, and almond extract until well combined.
04 - In another bowl, whisk together the flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until dough forms.
06 - Scoop about 1 tablespoon of dough and roll it between your hands into a finger shape, about 3-4 inches long. Use a knife to create knuckle lines, and gently press a blanched almond at one end to create a fingernail.
07 - Place shaped fingers on the prepared baking sheets, spacing them about 2 inches apart. Bake for 18-20 minutes until lightly golden.
08 - Remove almonds, apply red food coloring or jam to the fingernail bed for a bloody effect, and press the almond back in.
09 - Allow cookies to cool completely on a wire rack before serving.

# Expert Tips:

01 -
  • The almond flavor is subtle enough that even skeptics will reach for seconds
  • Kids and adults alike get an equal kick out of the gruesome presentation
  • The dough comes together in minutes but looks like you spent hours crafting them
02 -
  • Chilling the dough for 30 minutes makes shaping the fingers much easier and prevents spreading
  • The cookies continue to firm up as they cool, so do not overbake or they will be hard as rocks
03 -
  • Work quickly when shaping the fingers because the butter in the dough can make them sticky as it warms up
  • Use the back of a knife to press the knuckle lines rather than slicing, which keeps the texture smooth

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