Witch Finger Cookies For Halloween

These delightfully eerie witch finger cookies are a spooky treat perfect for Halloween! With a nutty, tender shortbread base and a touch of jam for a bloody effect, these cookies are sure to be a hit at any Halloween party.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Green food coloring (regular or gel)
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup finely chopped pistachios (for “warts”)
• Slivered almonds (for “nails”)

For the Decoration:

• Cherry jam (or strawberry/raspberry jam)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter and confectioners’ sugar on medium speed until pale and fluffy, about 2 minutes.
2. Add the egg and beat for another minute until incorporated.
3. Mix in the almond extract, vanilla extract, and a few drops of green food coloring until the color is evenly distributed.

Step 2: Combine Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour and salt.
2. Gradually add this dry mixture to the butter mixture, beating on low speed until just combined.
3. Gently fold in the chopped pistachios for added texture.

Step 3: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 2 days if prepping in advance).

Step 4: Shape the Cookies

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Remove about one-quarter of the chilled dough and roll it into 12-13 balls, each about 1 tablespoon in size. Shape each ball into a finger, approximately 3 inches long and ½ inch wide.
3. Place the shaped cookies on the prepared baking sheets. Press a slivered almond into the top of each cookie to create the “nail.”
4. Pinch the dough below the almond to form a knuckle and use a knife to carve small lines for knuckle grooves. Press in 1-2 pistachio pieces for “warts.”

Step 5: Bake the Cookies

1. Freeze the shaped cookies for about 30 minutes to help them keep their shape.
2. Bake in the preheated oven for 7-9 minutes, until the edges are firm and the tops are dry. Rotate the trays halfway through baking for even cooking.
3. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack.

Step 6: Decorate the Cookies

1. Once cooled, carefully remove the almond “nail” from each cookie.
2. Add a small dab of jam at the tip of each finger, then replace the almond, pressing it down so the jam oozes out slightly. You can also spread jam on the bottom of each cookie for an extra bloody effect.

Storage

• Dough: Can be made up to 2 days in advance and stored in the refrigerator or frozen for up to 3 months.
• Baked Cookies: Store in an airtight container at room temperature for up to 3 days, with layers separated by parchment paper to prevent sticking.

Enjoy your creepy, delicious witch finger cookies and watch as they become the highlight of your Halloween spread!