Witch Finger Cookies

29 October 2014 | By

witchfingers2They may look disgusting, but these bloody, severed witch finger cookies are actually quite yummy (they’re really just sugar cookies tinged with green food coloring) and are sure to be a hit with your friends this Halloween.

Be warned, though–these cookies look so creepy, your guests are probably going to be too scared to eat them!




Here’s what you’ll need:

-red food coloring
-32 blanched or roasted whole almonds
-8 tablespoons unsalted butter
-½ cup confectioners’ sugar
-5 tablespoons granulated sugar
-1 large egg plus 1 egg yolk
-½ teaspoon almond extract
-a pinch of salt
-2 cups all-purpose flour
-green food coloring

Place a couple of drops of red food coloring into a bowl or on a small plate. Then, using a small, clean paintbrush, paint some “blood” drips around each almond for the bloody fingernails. Set aside and let dry.

Next, using an electric mixer, beat the butter and sugars together on medium to high speed until the mixture becomes light and fluffy. When you get this desired texture, add the large egg and egg yolk, almond extract, and salt. Mix well.

Pour your flour into the mixer and mix on low speed. Add a few drops of green food coloring.

Once you have a nice, evenly mixed dough, take it out of the mixer, cover with plastic wrap, and place in the refrigerator for at least an hour.

Preheat your oven to 350 degrees F and take your dough out. On a flat surface, dust a bit of flour and start rolling pieces of dough into your desired finger shape. Use a knife to create little lines on the fingers to make them more realistic. Once that’s done, line your baking tray with parchment paper and place your witch fingers onto the baking tray. Lightly brush each finger with some egg white and press an almond into each one.

Finally, place in the oven and bake for about 12 minutes. When they’re done, take them out and allow to cool. If any of the cookies lost their shape during the baking process, simply reshape them with your hands while they’re still warm, but cool enough that you won’t get burned when you touch them.


Recipe by Annie’s Eats

Photo by jamieanne / CC BY-ND 2.0


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