SPOON & SWALLOW

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WITCH FINGER COOKIES

audrey alfaro

Alright. I’m getting excited. My absolute favorite holiday is almost here.

Halloween is like Christmas to me. I decorate the house, inside and out. I watch all my favorite scary movies. I create elaborate costumes for my family.

And I bake. 

Baking Halloween treats, for me, is a lot different than baking for any other occasion. Baking for Halloween is the perfect time to let your freak flag fly. Get gory. Get creative. Think outside the coffin. 

Cakes shaped like skulls. Eyeball truffles. Berry sauces for blood. Rice Krispies treats for brains. Meringue ghosts. And one of my favorites: witch finger cookies. 

These spooktacular cookies are made from a buttery shortbread that has a hint of almond flavor. They hold their sculpted finger shape well, warts and all. And they’re jaw-dropping in appearance with their bright green color and oozing red (food gel) blood. These cookies will shock the scariest of ghouls and leave them wanting more. They’re finger-lickin’ good.

WITCH FINGER COOKIES

INGREDIENTS:

1 cup butter, softened
1 cup powdered 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
Green food coloring gel
3/4 cup whole almonds or almond slivers
1 tube red decorating gel

DIRECTIONS:

  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. Once dough has come together, mix in green food gel until desired color is reached; refrigerate 20 to 30 minutes.

  2. Preheat oven to 325 degrees F. Lightly grease baking sheets.

  3. Remove dough from refrigerator in small amounts. On a lightly floured work surface, roll each piece into a finger shape about 4-4½ inches long. Pinch each piece of dough in two places to create knuckle shapes. Use the back of a small paring knife to lightly score the surface of the knuckles. Add warts by rolling a tiny piece of dough into a ball and attach to finger with a bit of water. Press almond into tip for fingernail. Arrange the shaped fingers on the baking sheets.

  4. Bake until fingers are slightly golden around edges, 18 to 22 minutes.

  5. Squeeze a small amount of red decorating gel around nail and at base of finger so it appears to be oozing blood.