Creepy Witch's Fingers

Creepy Witch's Fingers

Creepy Witch’s Fingers Cookies

These cookies look disturbingly real—long, bony, wrinkled, and perfect for a haunted dessert table.

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Ingredients

• 1 cup (226 g) unsalted butter, softened

• 1 cup powdered sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 tsp almond extract (optional but gives a realistic “skin” aroma)

• 2 ⅔ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 20–30 whole almonds (for fingernails)

• Red gel food coloring

• Strawberry or raspberry jam (“blood”)

• Green or yellow food coloring (optional for zombie-witch fingers)

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Instructions

1. Prepare the Dough

1. Beat softened butter and powdered sugar until creamy.

2. Mix in egg, vanilla, and almond extract.

3. In another bowl, whisk flour, baking powder, and salt.

4. Combine dry mixture with wet and mix until a soft dough forms.

5. Chill 30–45 minutes for easier shaping.

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2. Shape Creepy Fingers

1. Preheat oven to 350°F (175°C).

2. Take 1 Tbsp dough and roll into a long, skinny log.

3. Pinch dough slightly in two spots to form knuckles.

4. Use a toothpick or small knife to create deep wrinkles across the knuckles and shallow cracks across the rest of the finger.

5. Press the tip flat slightly and attach an almond for the nail.

6. For bloody nails, brush the underside of the almond with jam before pressing it in.

7. For rotten witch fingers, tint dough green or yellow.

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3. Bake

• Place on parchment-lined baking sheet.

• Bake for 18–22 minutes, until edges look lightly golden.

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4. Make Them Extra Creepy

After cooling:

Bloody Nails

• Remove almond, add a blob of jam, and press almond back in so it oozes out.

Cracked Skin

• Brush cracks lightly with red gel or brown food coloring.

• For dusty, old-finger vibes, brush with cocoa powder.

Burnt Ends

• Dip the base of the finger in melted chocolate for a charred look.

Veins

• Use a fine brush dipped in diluted blue gel food coloring to paint faint veins.

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Tips for Ultra-Realistic Fingers

✔ Roll them thinner than you think—they puff slightly.
✔ Make some fingers crooked or pointed.
✔ Shape a few “broken” fingers by flattening or bending the dough oddly.
✔ Add a little cocoa powder into some dough for “dirty witch skin.”

OTHER SOURCES

Ingredients:

• 1 cup (250 mL) butter, softened
• 1 cup (250 mL) icing sugar
• 1 egg
• 1 tsp (5 mL) almond extract
• 1 tsp (5 mL) vanilla
• 2-3/4 cups (675 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) salt
• 3/4 cup (175 mL) whole blanched almonds
• 1 tube (19 g) red decorator gel (blood for fingers)

Instructions:

• In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
• Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
• Press almond firmly into 1end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
• Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 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. Remove from baking sheets; let cool on racks. Repeat with remaining dough. Enjoy !

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