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Witch Finger Cookies
These Witch Finger Cookies are just as fun to make as they are to eat! Grab the kids because they will love helping you make these Halloween cookies!
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Chill Time
30
minutes
mins
Total Time
57
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cookies, Halloween, shortbread
Servings:
45
people
Calories:
82
kcal
Author:
An Easy Budget Recipes Original!
Cost:
$4.40
Equipment
Stand mixer or handheld mixer
mixing bowls
measuring cups
baking sheets
1 Tablespoon cookie scoop
paring knife
Measuring spoons
wire racks
whisk
Ingredients
FOR COOKIES:
1
cup
unsalted butter
softened
1
cup
powdered sugar
1
large egg
room temperature
1 ½
teaspoon
vanilla extract
½
teaspoon
almond extract
2 ¾
cups
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
salt
green food coloring
FOR DECORATING:
45
whole almonds
red gel icing or strawberry jam
US Customary
-
Metric
Instructions
MAKE COOKIE DOUGH:
In a large bowl, cream together the butter and sugar until well blended.
Beat in the egg and the extracts until well combined.
In a small bowl, whisk together flour and baking powder.
Gradually add the dry ingredients to the wet ingredients until well combined.
Add 1 small drop of green food coloring at a time until your desired color is reached.
Cover the bowl with plastic wrap and chill for at least 30 minutes.
SHAPE AND BAKE COOKIES:
Remove dough from the refrigerator and preheat the oven to 325 degrees F.
Line baking sheets with silicone mats or parchment paper.
Divide the dough using a cookie dough scoop, and then divide the dough in half (about ½ tablespoon) and roll into balls.
Form the dough into a long finger shape, shaping them a bit to create the knuckles, about 3-4 inches long and ½ inch thick.
Firmly press a sliced almond into each end of the finger to make the fingernail.
Using a toothpick or the dull side of a small knife, create several slashes in the fingers.
Place the cookie dough fingers on the prepared baking sheets.
Bake for 9-12 minutes or until lightly golden brown, rotating the baking sheets halfway through baking.
COOL AND FINISH:
Remove the cookies from the oven and allow them to cool on wire racks.
Remove the almonds from the cookies.
Squeeze a small amount of the red gel icing where the nail will be and gently add the almond back on top.
Notes
Store in an airtight container in a single layer
Nutrition
Serving:
1
cookie
|
Calories:
82
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
28
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
131
IU
|
Calcium:
9
mg
|
Iron:
1
mg