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Description
Learn how to make spooky and delicious Witch Finger Cookies with this easy-to-follow recipe, perfect for Halloween parties.
Ingredients
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 36 whole blanched almonds
- 1 tube red decorating gel
Instructions
- In a large bowl, cream together butter, confectioners’ sugar, egg, almond extract, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, and salt; gradually add to the wet ingredients until just combined.
- Divide dough into four equal parts. Wrap each in plastic wrap and chill for 20-30 minutes.
- Preheat oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper.
- Take a small amount of dough, about 1 tablespoon, and roll into a finger shape.
- Pinch in the middle to create a knuckle.
- Press a blanched almond onto one end for the fingernail, slightly indenting the dough.
- Use a knife to make knuckle marks on the cookie.
- Place on the prepared baking sheet.
- Bake for 20-25 minutes, or until lightly golden.
- Let cool completely on a wire rack.
- Once cool, remove the almond and squeeze a small amount of red decorating gel into the indentation before replacing the almond to create a ‘bloody’ nail effect.
Notes
- Ensure butter is properly softened for easy creaming.
- Do not overmix the dough after adding the dry ingredients.
- Chill the dough sufficiently to make it easier to shape.
- Bake until *lightly* golden to maintain a pale witch finger appearance.
- Allow cookies to cool completely before decorating to prevent the gel from melting.