Witch Finger Cookies Recipes

CREEPY WITCH FINGER COOKIES

Steps:

• In a large bowl combine eggs, shortening, margarine, vanilla and sugar.
• Beat ingredients together until well mixed.
• In a separate bowl, combine flour, baking powder and salt.
• Slowly incorporate dry ingredients into wet ingredients until fully combined.
• Form dough into a ball and cut into four equal parts.
• Refrigerate for 20-30 minutes.
• Preheat oven to 375 degrees F.
• Lightly grease baking sheets.
• Remove one ball of dough from refrigerator.
• Scoop 1 heaping teaspoon of dough and roll into a thin finger-shaped cookie.
• Gently press one whole slivered almond (do not use broken almonds) into one end of each cookie so it extends slightly beyond the end of the cookie.
• This should give the appearance of a long fingernail.
• Cut into the dough slightly with a sharp knife near the top and at the center of each finger to make the ridges of knuckles.
• Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 15 to 20 minutes or until cooked through and slightly golden.
• Using a serrated knife, carefully slice off the end of the cookie that does not have the almond.
• You don't need to slice off much of the cookie, just enough to make a jagged edge.
• Place jam into a small microwave-safe bowl.
• Microwave for 5 second or until jam loosens up slightly.
• Remove the almond from each cookie; place a few drops of the jam into the place where the almond was.
• Replace the almond and press lightly causing the jam to ooze out around the tip of the finger.
• Dip the other end of the finger in the jam to create a severed finger.
• Let jam dry before serving.

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.

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.

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.