Description
Witch Finger Cookies are a spooky and fun treat perfect for Halloween. These buttery, almond-scented cookies are shaped like eerie fingers, adorned with almond slice fingernails and decorated with pistachios as warts. The finishing touch is a delicious dab of fruity jam that oozes from beneath the almond nails for a creepy, blood-like effect. They are baked to a perfect crisp and make a festive addition to any holiday dessert table.
Ingredients
Scale
Cookie Dough
- 1 1/4 cups (145 g) confectioners’ sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 5 to 6 drops green food coloring
- 2 3/4 cups (330 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 cup finely chopped pistachios (about 70 g), plus more for decorating
Decorations and Filling
- 3/4 cup sliced almonds (about 85 g)
- 1/2 cup (135 g) cherry, strawberry, or raspberry jam
Instructions
- Prepare the dough: In the large bowl of a stand mixer fitted with the whisk attachment or using a handheld mixer, beat confectioners’ sugar and softened butter on medium speed until pale and fluffy, about 2 minutes. Add the egg and continue to beat until fully incorporated and fluffy, about 1 minute more. Mix in almond extract, vanilla extract, and green food coloring until well combined.
- Incorporate dry ingredients and chill: Whisk together the all-purpose flour and kosher salt in a small bowl. Add this to the butter mixture and beat on low speed until just combined. Fold in the finely chopped pistachios. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days to firm up.
- Shape the fingers: Preheat the oven later before baking. When ready, line two rimmed baking sheets with parchment paper. Remove one-quarter of the chilled dough and divide it into 12 to 13 tablespoon-sized balls. Roll each between your palms into a finger shape approximately 3 inches long and 1/2 inch thick. Arrange the shaped logs on the prepared baking sheets. Press one almond slice onto each finger’s tip as a fingernail. Pinch the dough just below the almond and halfway down to create knuckles. Use a sharp knife to carve horizontal lines into the knuckle area to mimic finger joints. Press 1 or 2 pistachio pieces into the finger to represent warts. Repeat with the remaining dough and freeze for 30 minutes to help retain shape during baking.
- Bake the cookies: Preheat your oven to 375°F (190°C). Bake the frozen fingers on the prepared baking sheets, rotating trays after halfway through baking, for 7 to 9 minutes until the edges are firm and tops appear dry. Remove from oven and let cookies cool slightly on the sheets.
- Add the finishing touch: Carefully lift off each almond fingernail. Dab a small amount of the cherry, strawberry, or raspberry jam onto the tip of each finger, then replace the almond nail, pressing down gently to let the jam ooze out around the nail, creating a blood-like effect. Spread a little jam onto the bottom of each finger for extra color. Let the cookies cool completely before serving or storing.
Notes
- Make sure to chill the dough well to make shaping the fingers easier and keep their form during baking.
- Use green food coloring sparingly to avoid overpowering the subtle almond flavor.
- The pistachios add texture and a spooky wart-like appearance, but you can substitute with other nuts if preferred.
- Use a sharp paring knife to carve knuckle lines cleanly without tearing the dough.
- If you prefer less sweetness, reduce the confectioners’ sugar slightly or substitute jam varieties that are less sugary.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
