Witch Finger Cookies
Delightfully eerie cookies shaped like fingers, perfect for Halloween or any playful get-together.
Ingredients
For the cookie dough
- 1 1/4 cups confectioners' sugar Sweet and silky for the perfect sugary touch.
- 1 cup unsalted butter, softened Creates a melt-in-your-mouth texture.
- 1 large egg For binding and fluffiness.
- 1 tsp almond extract Adds a hint of warmth.
- 1 tsp pure vanilla extract Pairs beautifully with almond.
- 5 to 6 drops green food coloring For a vibrant, creepy look.
- 2 3/4 cups all-purpose flour The foundation of your dough.
- 1 tsp kosher salt Enhances sweetness.
For decoration and filling
- 1/2 cup finely chopped pistachios Adds a crunchy surprise.
- 3/4 cup sliced almonds Used as spooky nails.
- 1/2 cup cherry, strawberry, or raspberry jam Adds color and flavor.
Instructions
Preparation
- In a large bowl, beat together the confectioners' sugar and butter until pale and fluffy.
- Add the egg and mix until fluffy, then incorporate the almond extract, vanilla extract, and food coloring.
- In a small bowl, whisk together the flour and kosher salt, then gradually add to the butter mixture until just combined.
- Fold in the finely chopped pistachios and refrigerate the dough for at least 30 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Roll the chilled dough into finger shapes and press sliced almonds onto the front as nails.
- Freeze the prepared cookies for 30 minutes, then bake for 15-20 minutes until edges are firm.
- Let cool slightly before adding jam beneath the almond nails and on the bottom of the cookie.
- Allow the cookies to cool completely before serving.
Notes
Store in an airtight container for up to one week. Can freeze shaped cookies before baking.