Witch Finger Cookies

Halloween baking wouldn't be complete without something a little spooky, and these witch finger cookies are exactly that — a simple shortbread cookie shaped into eerily realistic fingers, complete with an almond "fingernail" and a red jam "wound." Genuinely fun to make, and always a hit at any Halloween gathering.

Why you'll love these witch finger cookies

• Spooky and realistic — the knuckles and almond nails get screams every time.
• Buttery almond shortbread that actually tastes great.
• Simple pantry ingredients.
• A fun Halloween baking project to make with kids.

Ingredients (makes about 40 cookies)

• 225g (1 cup) butter, room temperature
• 200g (1 2/3 cups) icing/powdered sugar
• 1 egg
• 1 tsp almond extract
• 1 tsp vanilla extract
• 400g (3 1/4 cups) plain/all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• Whole almonds, for "fingernails"
• Red jam or gel food coloring, for the "blood"

Directions

1. Cream butter and icing sugar until light and fluffy. Add the egg, almond extract, and vanilla, mixing well.
2. In a separate bowl, whisk flour, baking powder, and salt, then gradually incorporate into the wet ingredients until a dough forms.
3. Chill the dough for 30 minutes to make shaping easier.
4. Preheat oven to 165°C/325°F. Take small portions of dough and roll into finger shapes, slightly tapered, with a knuckle indent made using the back of a knife.
5. Press an almond into one end of each finger to create the "fingernail."
6. Bake for 15-18 minutes, until just lightly golden (they should stay pale for the eerie effect). Cool completely.
7. Just before serving, dot a little red jam or food coloring gel around the base of each almond "fingernail" for a suitably gruesome finish.

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Alla's tips

• Make them thin. The fingers spread and puff a little, so roll them thinner than a real finger.
• Use about 1 tbsp of dough per finger so they're all the same size and bake evenly.
• Press the almond in firmly, or it can pop off after baking.
• Chill the shaped fingers for 10 minutes before baking to keep the knuckle details sharp.
• Want them creepier? Tint the dough pale green with gel colouring for real witch hands.

Storage

Keep in an airtight container at room temperature for up to 1 week (add the jam on the day). Freeze baked cookies for up to 3 months.

Frequently asked questions

Can I make them nut-free?
Yes — skip the almond extract and use a pumpkin seed or a dot of white icing for the fingernail.

Why did my fingers spread and lose their shape?
The dough was too warm. Chill it well, and chill the shaped fingers again before baking.

Can I make the dough ahead?
Yes — keep it wrapped in the fridge for up to 3 days, or freeze it for 3 months.

What can I use instead of jam?
Red decorating gel, melted red candy melts or raspberry sauce all work.

How do I make the knuckles?
Pinch the dough slightly in two places, then press a few lines across with the back of a knife.

More Halloween treats

• Chocolate Graveyard Pots
• Halloween Candy Bark
• Vampire Cookies
• Chocolate Spider Web Cupcakes

Hugs, Alla xox

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