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Bake These Spooky Witch Finger Cookies

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These spooky witch finger cookies look genuinely gross but taste absolutely nothing like it. They’re buttery, almond-scented shortbread with a single toasted almond slice standing in for the fingernail, perfect for Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 ounce (28g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • 30–35 slivered almonds
  • Red jam or gel food coloring (for cuticle detail)
  • 1 egg white + 1 tablespoon water (for egg wash)

Instructions

  1. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and well combined, about 2 minutes.
  2. Add the granulated sugar and beat on medium-high speed until light and fluffy, about 3 minutes.
  3. Add the egg yolk, almond extract, and vanilla extract. Beat on low speed until just combined, about 30 seconds.
  4. In a separate small bowl, whisk together the flour and salt. Add to the butter mixture in two additions, mixing on low speed after each addition until just combined.
  5. Scrape the dough onto plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 20 minutes (30 is better).
  6. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
  7. Pinch off a piece of dough about the size of a walnut (roughly 1 tablespoon). Roll between your palms into a log shape about 3 inches long and ¾ inch thick, with a thicker base and slightly tapered tip. Place on prepared baking sheet. Repeat with remaining dough, spacing fingers about 2 inches apart.
  8. Using the back of a small knife or bench scraper, press gentle indentations across each finger at the knuckle points (two lines for the middle knuckle, one for the top knuckle). Press a small divot at the tip of each finger for the nail.
  9. Press a slivered almond gently into the divot at the tip of each finger at a slight angle (crooked nails look more realistic).
  10. In a small bowl, beat the reserved egg white with 1 tablespoon of water until frothy. Brush each finger with the egg wash, avoiding the almond nails.
  11. Using a toothpick or tiny brush, apply a small dab of red jam or gel food coloring at the base of each almond nail.
  12. Bake at 325°F (165°C) for 12-14 minutes, until just barely golden around the edges. The bottoms should be lightly browned but the tops should remain pale.
  13. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  14. Once cooled, add extra details if desired (e.g., a tiny smear of red jam on knuckles for a bruised look).

Notes

Don’t overwork the dough. The almond nail placement matters—press the pointed end into the dough at a slight angle. Temperature control is key; if dough gets warm, refrigerate. Use light-colored aluminum baking sheets to prevent over-browning. Don’t skip the chilling step. These cookies taste even better the day after baking.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, spooky cookies, almond cookies, Halloween baking, creepy cookies

Find it online: https://cheerycrisp.com/bake-these-spooky-witch-finger-cookies/