Witches’ fingers are truly scary Halloween cookies that look terrible, but taste really good! Give them a try this Halloween and see how many people are brave enough to take a bite!
Yes, I know, these witches’ fingers are absolutely horrifying, but isn’t that the point?
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This is my original photo from 2012. Eeek! Now that’s scary! 😱 (Photos updated Oct. 2018)
I’ve been told off by neighbors and friends (jokingly of course) for making these, and they definitely cause a lot of double takes! If you are planning on going to a Halloween party, have a Halloween event to attend, or are taking cookies to your kids’ school, these will be the highlight of the event.
Want more Halloween cookie ideas? I’ve got you covered!
Have your kids help you make these, they’ll have so much fun! The best part is that these cookies are delicious (if you can get past how they look!) and are almost like a shortbread, butter cookie!
I’ve also added a recipe for trolls’ toes cookies!
Witches fingers cookies are perfect to throw into a little treat bag for Halloween trick 0r treaters, too!
Witches’ Fingers Halloween Cookies
Recipe inspired by Huffington Post recipe by D. Reinhold Makes about 30 fingers
FULL PRINTABLE RECIPE BELOW
Here’s what I did differently: I used raspberry jam instead of gel. I personally love jam with shortbread type cookies. I also dislike almond extract, so I omitted it for a plain cookie.
A few photos of the process to help you visually ~
Want a less scary cookie treat? Try these peanut butter cup cookie spiders from my pal Cynthia at What a Girl Eats.
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- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup (70 g) confectioners’ sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1 1/3 cups (225 g) all purpose flour
- 1/4 teaspoon baking powder
- Unicode: U+00BE, UTF-8: C2 BE teaspoon salt
- raspberry jam
- 30 almond slices (pick out the one that aren't broken)
Preheat oven to 325 degrees.
- Cream butter and sugar until smooth.
- Add the egg and vanilla and mix well. Gradually add flour, baking powder and salt to the mixture.
- Refrigerate the dough for about half an hour, so it's not too soft to handle.
- Begin by taking pieces of dough and rolling into a thin "finger" shape. They can be long and thin or fat and short, they all look great in the end. Make them a little crooked for a more authentic "witch" look.
- Use a knife to make the knuckle marks and then an indentation for the fingernail.
- Place on silicone sheet lined baking tray about 2" apart. Bake for 15-20 minutes or until just beginning to brown. Cool on rack.
- Put a little jam on the nail bed and add an almond slice. Store in tin.
Make the night before or early in the day so jam has time to set/dry a little before serving or packaging.
Nutrition Information:Yield: 15 Serving Size: 2
Amount Per Serving:Calories: 110Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 170mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is only estimated.
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