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Wicked Witch Finger Cookies Recipe
Ash Tyrrell

Wicked Witch Finger Cookies Recipe

I made these witch finger cookies for the first time when my kids begged for something "extra creepy" for their school Halloween party, and I haven't stopped making them every October since.
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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups sliced almonds divided — these become the creepy fingernails, so pick whole, unbroken slices
  • 4 ounces cream cheese softened — makes the dough tender and gives the shortbread a slightly tangy edge
  • ½ cup butter softened — always bring it fully to room temperature so the dough creams up smooth
  • ¾ cup powdered sugar — dissolves cleanly into the dough for a fine delicate crumb
  • 1 teaspoon almond extract — this is what gives these that classic almond finger cookies recipe flavor
  • ¼ teaspoon salt — balances the sweetness and keeps the flavor from tasting flat
  • 1 ½ cups all-purpose flour — spoon and level it rather than scooping straight from the bag to avoid dense cookies
  • Red jam or gel food coloring for serving — optional, but it's what turns these into "bloody" witches fingers

Method
 

  1. Set aside 36 whole sliced almonds to use as fingernails later. Take the rest of the almonds and pulse them in a food processor until they're finely ground, almost like coarse flour. This adds a subtle nutty texture throughout the shortbread base.
  2. In a large bowl, beat the cream cheese, butter, powdered sugar, almond extract, and salt together until the mixture turns light and fluffy. This usually takes about two to three minutes with a mixer running on medium speed.
  3. Gradually beat the flour into the creamed mixture until a dough forms. Stir in the ground almonds by hand at the end. The dough will be quite stiff, which is exactly what you want for shaping sturdy fingers.
  4. Preheat your oven to 325°F. Roll about one tablespoon of dough between your palms into a three-inch finger shape. Place each one two inches apart on a greased or parchment-lined baking sheet.
  5. Press one reserved almond firmly into one end of each finger to form the fingernail. Use a sharp paring knife to make three shallow crosswise slits along the middle of each finger to look like knuckles.
  6. Bake for 15 to 20 minutes, or until the edges turn lightly golden. Let the cookies rest on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • I always press the almond in firmly before baking, since a loose nail tends to pop off once the cookie cools.
  • I chill my dough for about ten minutes if my kitchen is warm, which keeps the fingers from spreading too much in the oven.
  • I make my knuckle cuts a little deeper than feels natural, since they flatten out slightly during baking.
  • I like keeping a small bowl of flour nearby to dust my hands, since the dough can get sticky while rolling.
  • I always bake one test finger first to check my oven's exact timing before committing the whole tray.