Witch Finger Cookies
Happy Halloween! Let’s Make Creepy Yet Delicious Witch Finger Cookies!
Get ready for Halloween with these spooky and delightful Witch Finger Cookies! These buttery cookies are subtly sweet and incredibly delicious, making them a guaranteed hit at any Halloween party. They’re fun to make, fun to look at, and even more fun to eat. Prepare for a wonderfully eerie and tasty celebration!
Cookie Dough Ingredients- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Cookie Decoration Ingredients- 50 almonds (for fingernails)
- Strawberry jam (or raspberry jam) (for blood effect)
- 50 almonds (for fingernails)
- Strawberry jam (or raspberry jam) (for blood effect)
Cooking Instructions
Step 1
First, ensure your unsalted butter is softened by leaving it at room temperature for about 30 minutes. Softened butter is crucial for achieving a smooth and creamy texture, which leads to a better cookie consistency.
Step 2
Using an electric mixer or a whisk, cream the softened butter until it’s light and fluffy. Beat it until there are no lumps and it has a smooth, creamy consistency.
Step 3
Sift the powdered sugar into the creamed butter. Add the room-temperature egg. Mix these ingredients together until well combined and smooth. Sifting the powdered sugar helps prevent lumps.
Step 4
Add the vanilla extract (1 teaspoon) and almond extract (1 teaspoon) to the mixture. These extracts will infuse your cookies with wonderful aromas and flavors. Mix again until everything is thoroughly incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour (2 2/3 cups), salt (1 teaspoon), and baking powder (1 teaspoon). Whisking the dry ingredients together ensures that the leavening agent and salt are evenly distributed throughout the dough, leading to uniform cookies.
Step 6
Gradually add the dry ingredients to the wet butter mixture, dividing them into about three additions. Use a spatula or wooden spoon to gently mix until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. Overmixing can lead to tough cookies.
Step 7
Transfer the cookie dough into a plastic wrap or a resealable bag. Flatten it slightly and refrigerate for at least 30 minutes. This chilling period makes the dough firm and much easier to shape.
Step 8
Preheat your oven to 170°C (340°F). Once the dough is chilled, take it out and shape it into finger-like forms. Aim for a length and thickness similar to a finger. Remember, the cookies will spread slightly as they bake, so make them a bit smaller than your desired final size. Press an almond firmly onto the tip of each cookie dough ‘finger’ to resemble a fingernail. Bake for approximately 17 minutes. Keep an eye on them, as oven temperatures can vary; bake until they are lightly golden brown. Adjust the baking time as needed.
Step 9
Remove the cookies from the oven and let them cool completely on a wire rack. While the cookies are still warm or once cooled, carefully remove the almonds you pressed in for the fingernails. Now, take your strawberry or raspberry jam and a small brush. Lightly dab the jam onto the ‘nail bed’ where the almond was, creating a bloody effect. Finally, press the almond back into the jam to recreate the ‘fingernail’. Your spooky Witch Finger Cookies are now ready to haunt your Halloween party! They’re sure to be a chillingly delicious treat!
