Witch Fingers
Create spooky Witch Fingers for Halloween with this easy recipe. Perfect for parties and fun baking with the family!
Servings: 24
Calories: 113kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Whisk
Ingredients
COOKIES:
- 1 stick butter unsalted and softened
- 200 grams white granulated sugar
- 1 large egg
- ½ teaspoon almond extract
- 250 grams all-purpose flour
- 24 sliced almonds
- 1 tube red gel icing sometimes called Sparkle Gel
OPTIONAL HOMEMADE ICING:
- ¼ cup icing sugar
- ¼ teaspoon almond extract
- 2 teaspoon milk
- Red food dye
Instructions
- Prep a baking sheet (or 2) with parchment paper and set aside temporarily
- In a mixing bowl, add the butter and sugar, with a hand mixer on low for about a minute mix to combine well for about 90 seconds.
- Add the egg and almond extract and mix just until combined.
- Fold in the flour with a spatula and work the dough until a ball forms.
- Divide the dough into 24 small balls (about 1 tablespoon in size) then between your hands roll them into logs and place on your prepared baking sheet. They will spread a little so allow about 2 inches between.
- Create a thin log with each dough portion to shape them into fingers.
- Lightly press 1 almond slice into the end of each finger, and make some knuckle-like indentations on each of the fingers using anything thin and flat like a butter knife or popsicle stick.
- Optional: Chill until the fingers feel nice and firm, 30 minutes should plenty, but you can do longer.
- Preheat oven to 350F and take the cookies out when ready to go straight into the oven. Bake for about 12 minutes or until the edges of the cookies start to look lightly golden along the bottom edges.
- Allow them to cool on the baking sheet for about 10 minutes, then use gel icing to make any blood pattern desired and enjoy.
OPTIONAL HOMEMADE ICING:
- If making your icing from scratch add icing sugar, milk (start with two teaspoons and add more as needed), almond extract and red food coloring to a small bowl and whisk well. Adjust the red to get the color desired, and drizzle on the cookies.
Notes
- Leave Space Between Cookies: The cookies spread slightly, so leave a little room on the baking sheet.
- Press the Almonds Gently: Secure the almond fingernails without pressing so hard that the cookie loses its finger shape.
- Decorate After Cooling: Allow the cookies to cool completely before adding the red icing for the cleanest finish.
- Chill if Needed: If the dough becomes too soft while shaping, refrigerate it for 15 to 20 minutes before continuing.
- Countertop: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: Refrigeration can dry butter cookies out, so only use if needed for about 5 days.
- Freezer: Place the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Make Ahead: The cookie dough can be made up to 2 days in advance and refrigerated before shaping and baking.
- Nutritional Information will vary based on the icing chosen and amount.
Nutrition
Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 34mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 129IU | Calcium: 7mg | Iron: 1mg
