These witches’ fingers are scary good, and so fun to make! Halloween is one of my favorite holidays to host because the recipes for this spooky holiday are just so fun! Here, we’re making cookies that look like green fingers severed from witches hands. Think about it – when else would be be appropriate to make such a greusome dessert? Only on Halloween! These buttery, witchy halloween cookies pair perfectly with an apple cider margarita or some warm apple cider. If you’re looking for a halloween cookie recipe that’s a bit less bloody, try my bright and colorful Hocus Pocus Cookies. Or try cupcakes topped with worms and dirt. Or visit my Halloween Recipe Collection for more easy and tasty snack and dessert ideas for this scary occasion.
Why You’ll Love This Recipe
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Flour, Baking Powder, and Salt Butter and Powdered Sugar: Use unsalted butter, and be sure that it’s softened to room temperature before you start. Powdered Sugar: Using powdered sugar rather than granulated sugar gives these cookies an extra tender texture. Egg: Allow your egg to sit out at room temperature for about 20 minutes so that it will incorporate in the cookie dough easily and smoothly. Vanilla Extract: Use a good quality pure vanilla extract for the best tasting cookies. You can also add a bit of almond extract to this recipe if you want to. Food Coloring: A bit of green gel food coloring turns these finger cookies into witches’ fingers! Blanched Almonds: Almonds that have had their outer skin removed are the perfect size, shape, and color to resemble the witches’ fingernails! Raspberry Jam: This is the bloody glue that will stick the almonds to the cookies. It’s best to use seedless jam for this purpose. Any dark red jam will work, so choose your favorite flavor.
How to Make Witch Finger Cookies
Get ready to bake by preheating the oven to 350F° (180°C). For a fan oven, set it to 160°C. Line two baking sheets with parchment paper or silicone baking mats and set them aside for now while you make the cookie dough.
Recipe Tips
Avoid Overbaking – The green cookie dough will brown where it’s touching the pan, and if baked too long, will also turn brown on the outside. Remove your finger cookies from the oven just after they start to brown on the bottom. Instead of Jam – you can use red gel icing. For a less bloody effect, a bit of corn syrup will do the trick too. Serving Tip – It’s fun and delicious to serve witch fingers with more raspberry jam for dipping!
How do you Blanch Almonds?
It’s usually easy to buy almonds at the grocery store already blanched, but you can also blanch raw almonds yourself to remove the skins. Place your almonds in a bowl, and cover them with boiling water. Allow to sit for a minute, then rise the nuts under cold running water. Spread the almonds out on towels to dry and cool. When the blanched almonds are cool enough to handle, the skins should slide right off!
Can I make witch finger cookies without almonds?
While blanched almonds are the perfect shape for fingernails, you can certainly make these cookies without them. For a nut free version, you can use melted white chocolate or icing to paint on the nails after the cookies have cooled.
Can I Make This Recipe Without food coloring?
Definitely! You can leave out the food coloring entirely! Call them zombie fingers instead of wicked witch finger cookies! You can also make these any color you like using your favorite gel food colors.
Storage Tips
Witch finger cookies should be stored at room temperature in an airtight container. They’ll stay fresh for up to 3 days. These spooky Witch Finger Cookies are a must for Halloween this year. They’re the perfect mix of creepy and delicious for the season. Be sure to pin the recipe for later! © Little Sunny Kitchen
