Spooky Witch Finger Cookies Recipes

CREEPY WITCH FINGER COOKIES

Steps:

• In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.
• Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
• Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.
• Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.

LADIES' FINGERS

Steps:

• Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.

WITCH FINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
• Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
• In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

SPOOKY WITCH FINGER COOKIES

Steps:

• In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
• Stir in salt, baking powder, and flour and mix until combined well.
• Add in green food coloring until you get the color you desire.
• Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
• Remove from fridge and roll dough into 1 1/4 inch balls.
• Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
• Place fingers on a baking sheet lined with parchment paper.
• Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
• Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
• You can also add gel or jam to the end of the finger or you can leave them the way they are.
• These witch fingers are so delicious dipped in jam.

BONNIE'S SPOOKY WITCHES FINGERS

Steps:

• 1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. (Don't skip this step.)
• 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. (I use parchment paper, no need to grease)
• 3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• 4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• 5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. I liked mine natural color.
• 6. Cook's Tip: You can add green food coloring to the dough and when you take them out of the oven , you can add a single chocolate chip for a wart. You can add red gel food coloring or raspberry jam for the severed end of the finger. Possibilities are endless! The cookies do enlarge when baked (almost double the thickness) so make sure you don't make them too round when you are rolling them out. My Dad wanted me to make a hand with a thumb, so I gave it my best shot! LOL! This was so much fun! Enjoy!