Spooky Witches' Fingers

Spooky Witches' Fingers

Creepy, crunchy, and deliciously fun, these almond “finger” cookies look terrifyingly real—perfect for Halloween parties, bake sales, or spooky dessert tables.

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🎃 What Makes These High Value

• Realistic cracked “skin” texture

• Almond “fingernails” for maximum creep factor

• Crisp edges, tender centers

• Easy to customize (bloody, green, chocolate, or gluten-free)

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🧈 Ingredients

• 1 cup (225 g) unsalted butter, softened

• 1 cup powdered sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 tsp almond extract

• 2¾ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ¾ cup whole almonds (skins on, for fingernails)

• Red gel icing or strawberry jam (optional “blood” effect)

• Green or purple food coloring (optional, extra spooky)

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🔪 Instructions

1️⃣ Make the Dough

1. Cream butter and powdered sugar until light and fluffy.

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

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Gradually mix dry ingredients into wet ingredients until a soft dough forms.

5. Chill dough for 30 minutes (important for shaping).

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2️⃣ Shape the Fingers

1. Preheat oven to 325°F / 165°C.

2. Line baking sheets with parchment paper.

3. Roll dough into finger-shaped logs (about 3 inches long).

4. Press shallow lines across fingers to mimic knuckles.

5. Press an almond firmly into one end for the “nail.”

🩸 Optional: Dab a little red gel or jam under the almond for a “bloody cuticle” effect.

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3️⃣ Bake

• Bake for 20–25 minutes, until pale golden and set.

• Cool slightly before removing (they firm up as they cool).

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🧟 Pro Spooky Tips (High-Value Enhancements)

• Extra realism: Pinch sides slightly to create bone-like joints

• Rotten witch look: Add a drop of green or purple food coloring to the dough

• Chocolate witches: Replace almond extract with cocoa powder + chocolate nails

• Savory prank version: Make with shortbread + black olive “nails” (for brave guests!)

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🧁 Storage

• Store in an airtight container up to 5 days

• Freeze baked cookies up to 1 month

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👻 Serving Idea

Serve in a bowl labeled:

“Freshly Harvested Witch Fingers”

OTHER RECIPES

Ingredients

•  1 cup butter, softened 1 cup confectioners' sugar
• 1 egg 1 teaspoon almond extract
• 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Directions

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. Enjoy !

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