Spooky Witch Finger Cookie Recipe: A Halloween Treat

Directions

1. Set your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, use a stand mixer to cream together the softened butter and powdered sugar until smooth.
3. Beat in the egg, almond extract, and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms.
6. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
7. Take the dough out in small batches. Scoop 1-tablespoon portions onto waxed paper.
8. Roll each portion into a finger shape about 3–4 inches long. Imperfect shapes add realism.
9. Use your fingertip or the back of a butter knife to press indentations for knuckles and near the tip.
10. Press a whole blanched almond onto the tip of each finger to look like a fingernail.
11. Place the shaped fingers on the parchment-lined baking sheet.
12. Use a toothpick to draw wrinkle lines and knuckle creases on the fingers below the almond.
13. Squeeze a tiny drop of red gel food coloring into the knuckle indentation to mimic a severed look.
14. For extra creepiness, add a touch of green food coloring to give the fingers a decayed appearance.
15. Bake in the preheated oven for 15–20 minutes, until the cookies are pale golden.
16. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.