These Witches Fingers are incredibly enjoyable and delectable.
If you are in search of a straightforward recipe to take to a Halloween gathering, these witch finger cookies are an excellent choice. With only 4 simple ingredients (plus salt) and by following my clear instructions, you will create a delightful scene upon your arrival…in a positive manner!
These amusing Halloween cookies may appear frightening but are truly remarkable, taste delightful, and are remarkably easy to prepare. Additionally, you will find joy in the process. Involve your children or grandchildren, and soon you will all be laughing and having a great time.
Witches Fingers are the quintessential Halloween treat. Whether you are attending a party or simply baking these for enjoyment, you will have a good laugh along with a delicious cookie to savor!
Reasons to adore this recipe:
Effortless and quick – Utilize a food processor to mix the ingredients for the dough in mere minutes. While chilling time is necessary, it is the perfect opportunity to tidy up and enjoy a cup of tea or coffee.
Visually stunning – These Witches Fingers appear alarmingly realistic, making them ideal for a delightful Halloween treat. Achieving this look is straightforward, and I provide a step-by-step explanation in the recipe.
Versatile – The fundamental dough for these Witches Fingers can be modified to match your preferences with additional extracts and flavorings. You can also incorporate coloring and change the decorations as desired.
Ingredients:
Similar to traditional shortbread cookies, the ingredients are basic pantry staples.
Flour – For this recipe, all-purpose flour is required. There is no need for baking powder, as we do not want the Witches Fingers to rise or spread excessively.
Unsalted butter – To achieve the best flavor in your cookies, it is advisable to use high-quality butter. Avoid substituting margarine or shortening, as the outcome will not be satisfactory. I typically prefer unsalted butter for this recipe and add salt, but if you only have salted butter, feel free to use it and skip the additional salt.
Powdered Sugar – This finely ground sugar dissolves rapidly, which is precisely what we need for this quick cookie recipe.
Blanched almonds – These serve as a representation of fingernails (and they do an excellent job, in my opinion!). You can purchase blanched almonds or learn how to prepare them yourself below. Use a sharp knife to carefully split them in half along their natural seam.
Salt – A small amount enhances the flavor of these Witches Fingers!
Almonds are among my favorite flavors, and perhaps they are yours as well. Consider trying this Sbrisolona, a traditional Italian torta, or my gluten-free almond flour cookies that highlight the delightful flavors of almonds.
How to blanch almonds
Blanched almonds are simply almonds that have had their brown skins removed. If you do not have any on hand, there is no need to rush out to purchase them, as blanching almonds at home is a straightforward process.
There are two methods available. The method I prefer involves placing the almonds in a small bowl and covering them with boiling water from the kettle. Allow them to sit for a few minutes, then drain them using a fine mesh strainer. You will observe that the skins appear wrinkled. Simply press and slide the almonds out of their skins.
The second method involves bringing a small saucepan of water to a boil. Add the almonds and let them boil for 60 seconds. Drain the almonds and remove their skins. If the almonds are too hot to handle, you may need to rinse them with cool water. You will be amazed at how easily the almonds slip out!
Instructions
This recipe is incredibly simple. There is no reason not to try making these. First, these cookies are delightful and melt in your mouth. Second, Witches’ Fingers are extremely easy to prepare! Lastly, think of the fun you can have with these cookies!
In a food processor, mix flour, butter, powdered sugar, and salt until the mixture forms clumps.
A ball of cookie dough viewed from above.
Transfer the dough onto a work surface and gently press and knead it until a smooth dough is achieved. Wrap it in plastic and refrigerate.
Carefully split the blanched almonds by inserting a thin-pointed knife into the natural slit of the almonds.
A thin log of dough cut into three pieces.
Once the dough has chilled, take a small portion and roll it into a log approximately the thickness of your finger. Cut it into finger-length pieces.
Shape the cut edge to create a rounded appearance, press a halved almond onto the end, and use a knife to create slits that mimic the wrinkles of knuckles.
Cookies that resemble fingers on parchment paper.
Place them on a prepared baking sheet and bake for about 12 minutes until they are lightly golden.
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Hint: Exercise caution and precision when splitting the almonds with a sharp knife. Alternatively, you can leave the almond whole. The Witches Fingers will still look fantastic!
Substitutions
Unsalted Butter – instead of using unsalted butter, opt for salted butter and exclude the salt from the recipe.
Blanched Almonds – substitute with packaged sliced almonds or pepitas.
Almonds – replace almonds with colored round candies such as M&M’s for a less frightening appearance.
Variations
Flavored – incorporate either 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, or 1 teaspoon of finely grated lemon or orange zest.
Colored – add a few drops of green food coloring while mixing the dough in the food processor for a more whimsical witches fingers effect!
Scarier – after baking, carefully remove the almond and pipe a small amount of red decorating gel, then reposition the almond allowing the red gel to ooze out from beneath the nail. Alternatively, red candy melts or strawberry or raspberry jam can be used for a similar effect.
Storage
Store the completely cooled Witches Fingers in an airtight container at room temperature for 5-7 days. If a variation has been added, such as red decorating gel, the shelf life may be shorter.
Tips for Success
Ensure that the butter is at a cool room temperature to facilitate easy blending with the other ingredients. Remember that the dough may not fully combine in the food processor, and you will need to scrape it out to form the dough.
You can still prepare this Witches Finger cookies recipe without a food processor. Simply place the softened butter in a large bowl. Add the all-purpose flour, powdered sugar, and salt. Use a wooden spoon to mix all the ingredients until a dough starts to form. Transfer to a work surface and knead gently to create a smooth dough.
When shaping the dough, avoid heavy kneading as you would with bread. This could lead to tough cookies. Be gentle and knead just until a smooth dough is achieved.
The dough will spread slightly during baking, so keep this in mind when shaping the cookies. Aim to make them about the same size or thinner than your fingers. Use your fingers as a reference when adding the knuckle marks.
FAQS
Can you use this shortbread recipe to make regular shortbread?
Certainly! Shortbread is a simple cookie to prepare and shape. This dough is incredibly versatile and can be formed in any way you wish. This recipe is not confined to Halloween. Roll into balls and flatten with a fork to savor these cookies all year round.
Can I make the shortbread cookie dough ahead?
Yes, you can prepare the dough the day prior, wrap it in plastic, and refrigerate it overnight. The dough may require sitting at room temperature for about 20 minutes to facilitate easier shaping.
The dough can also be frozen for up to one month. Wrap it in plastic and then place it in a ziplock bag before freezing. Thaw it in the refrigerator.
Can I just use any cookie dough recipe?
No, many other cookie dough recipes tend to spread excessively, which will not yield the same results. My Snowflake Cookie dough might work, but I have not tested it.
Serving Suggestions
Witches Fingers are delightful Halloween treats that everyone will enjoy, so ensure you make a sufficient quantity. The halved almond contributes a wonderful flavor and texture to this melt-in-your-mouth cookie. Pair these with an Italian hot chocolate or Budino al Cioccolato for dipping.
Notes
Ensure you measure the flour accurately by stirring to aerate it first, then spoon it into the measuring cup. Alternatively, use scales for precision!
Tips for Success
Ensure the butter is softened and at a cool room temperature.
If you lack a food processor, utilize a bowl and a spoon to mix the butter, flour, powdered sugar, and salt.
Crumbly dough that fails to hold together is often due to excess flour (Refer to Note 1). To remedy crumbly dough, incorporate a tablespoon or two of softened butter.
Be gentle when kneading the dough. Knead only until the dough achieves a smooth consistency.
Form the fingers thinly, keeping in mind that the dough will spread slightly.
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
INSTRUCTIONS
1. 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.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. 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.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. 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. The witch finger recipe is ready...enjoy !
Spooky Witches Fingers Video :
