Witch Finger Cookies
Get into the spooky spirit with these creepy, delicious witch finger cookies! Perfect for Halloween parties, these treats feature an almond "nail" and a bloody jam finish that will delight your guests.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
Ingredients
- 1.25 cups confectioners' sugar 145 g
- 1 cup unsalted butter softened, 2 sticks
- 1 large egg
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 5-6 drops green food coloring
- 2.75 cups all-purpose flour 330 g
- 1 tsp kosher salt
- 0.5 cup pistachios finely chopped, 70 g
- 0.75 cup sliced almonds 85 g
- 0.5 cup jam cherry, strawberry, or raspberry, 135 g
Instructions
- In a large bowl, beat the confectioners' sugar and softened butter together until light and fluffy, about 2 minutes. Beat in the egg until smooth, then add the almond extract, vanilla, and green food coloring and mix well.
- In a small bowl, whisk the flour and salt together. Add this dry mixture to the butter mixture and beat on low speed just until combined. Fold in the chopped pistachios. Cover the bowl and chill the dough in the fridge for at least 30 minutes (or up to 2 days).
- Line two baking sheets with parchment paper. Take about a quarter of the dough and scoop into 12–13 balls (about 1 tablespoon each). Roll each ball into a finger shape, roughly 3 inches long and ½ inch thick. Place on the prepared sheet. Press one sliced almond onto the tip of each "finger" to look like a nail.
- Pinch the dough just below the almond and again halfway down to create knuckles. Use a sharp knife to draw a few horizontal lines on the knuckles. Stick 1 or 2 small pistachio pieces onto the finger to look like warts. Repeat with the rest of the dough. Freeze the cookies for 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the cookies for 7–9 minutes, swapping the trays halfway through, until the edges are firm and the tops look dry. Let them cool slightly on the sheets.
- Gently lift off the almond "nail," add a tiny dab of jam to the tip of the cookie, then press the almond back on so the jam oozes out a little. Spread a bit of jam along the bottom of each finger for a bloody finish. Let the cookies cool completely before serving.
Notes
Nutritional Information (per cookie):
Calories: 95 | Total Carbs: 10g | Net Carbs: 10g | Fats: 6g | Protein: 1g
Calories: 95 | Total Carbs: 10g | Net Carbs: 10g | Fats: 6g | Protein: 1g
