Witch Finger Cookies
Craving something spooky and sweet? Try these Witch Finger Cookies! Perfectly buttery with a delightful crunch, they’re shaped to look like ghoulish fingers. Ideal for Halloween, these cookies are sure to impress your guests and satisfy your sweet tooth. Make them tonight for an eerie treat!
Equipment
- Oven
- Whisk
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Butter at room temperature
- 1 cup Powdered Sugar
- 1 large Egg
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 2⅔ cups All Purpose Flour
- 1 teaspoon Salt
- ¾ cup Whole Blanched Almonds
- 1 tube Red Decorator Gel
Instructions
- Begin by gathering all your ingredients. In a large bowl, use an electric mixer to combine the butter, powdered sugar, egg, almond extract, and vanilla extract. Cream them together until the mixture is light and fluffy, about three to five minutes. This step is crucial as it incorporates air into the dough, giving your cookies a nice lift.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Beat just until moistened. It’s essential not to overmix at this stage; you want to keep the dough tender.
- Once combined, cover the dough with plastic wrap and refrigerate for about thirty minutes. Chilling the dough will make it easier to shape later on and prevent the cookies from spreading too much while baking.
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking. The right temperature is key to achieving a perfectly baked cookie!
- After the dough has chilled, take a quarter of it out of the refrigerator. Working with a heaping teaspoonful, roll the dough into a finger shape. Aim for about four inches in length. Press a blanched almond firmly into one end of each 'finger' to create a nail.
- Next, create a knuckle shape by gently squeezing the center of the dough. Use a small knife to make slashes in several places to replicate the look of knuckles. This adds to the spooky effect and makes each cookie unique!
- Arrange the shaped cookies on the prepared baking sheets, giving them enough space to spread. Bake them for twenty to twenty-five minutes, or until they are pale golden. They should not be overly brown.
- Once baked, let the cookies cool on the sheets for about three minutes. This allows them to set slightly before moving them. Be careful as they will be soft!
- After cooling briefly, lift the almond and squeeze some red decorator gel onto the nail bed before pressing the almond back in place. Ensure some gel oozes out for that eerie effect. If you’re feeling adventurous, you can also make additional slashes in the fingers and fill them with more gel to create a 'bloody' look.
- Finally, remove the cookies from the baking sheets and let them cool completely on wire racks. This will help the gel set properly.
Notes
- Storage: Keep your cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Freezing: You can freeze the unbaked shaped cookies for up to three months. Just place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
- Variations: Feel free to experiment with different extracts, like hazelnut or coconut, for different flavor profiles!
- Presentation: For a more dramatic look, you can use edible glitter or candy eyes to decorate your cookies.
- Serving occasions: These cookies are perfect for Halloween parties, school events, or any gathering where you want to add a spooky touch!
- Make-ahead: You can prepare the dough a day in advance. Just store it in the refrigerator until you’re ready to use it.