It’s almost scary how perfect these creepy witch finger cookies are as a Halloween treat. Buttery shortbread cookies are easy to make with green dye, and are finished with “bloody” red gel and almond finger nails. This witch finger cookie recipe is sure to be a spooky fun family tradition!
How can something that looks this spooky taste SO good? It’s because these creepy Halloween witch finger cookies with bloody nails are actually buttery, tender and crisp shortbread with almonds.
If you are planning to host a Halloween party you’ve got to add this recipe in your lineup along with Ghostly Cupcakes and Chocolate Baked Donuts with Beet Blood Glaze. Because creepy is in on Halloween!
- Unsalted butter
- Powdered sugar
- Almond extract
- Vanilla extract
- All-purpose flour
- Baking powder
- Blanched almonds
- Food coloring
- Red decorator gel
How to Make Creepy Witch Finger Cookies
This is an extremely easy shortbread witch finger cookies recipe. Not much to it at all. Gather and measure all the ingredients.
In a large mixing bowl, add the softened butter. Add powdered sugar.
Add egg, vanilla, and vanilla extract. Mix until smooth and creamy. Scrape the sides of the bowl.
Add the flour, salt, and baking powder. Note: If by chance you don’t have unsalted butter, lessen the amount of salt from 1 teaspoon to 1/2 teaspoon.
Mix until a stiff dough forms. Then add a few drops of green food coloring until you get the green that you want.
Place the cookie mixture onto a piece of plastic wrap. Wrap tightly and refrigerate for 30 minutes.
Tip: Make sure your blanched almonds and decorating gel are ready to go. You will need this after the cookies have baked.
After 30 minutes, remove the dough from the refrigerator. I’m using an ice cream scoop that is about 1 rounded tablespoon. Using a scoop will help keep the fingers uniform in size.
Scoop out a portion of dough. Roll the dough into the shape of a finger. Place a blanched almond on the tip of the finger and press it in slightly. Shape the tip of the finger around the almond.
Using a toothpick or tip of a knife, make lines in the finger to recreate the wrinkles in my finger.
Place the fingers on a cookie sheet. I always line my cookie sheets with parchment.
Place in a preheated 325-degree oven and bake for 20-25 minutes or until beginning to lightly brown.
Let’s Get Creepy!
As you can see the cookies spread out a bit. Let the cookies cool for about 3 minutes.
Carefully remove the almonds. Squeeze a bit of the red gel into the indentation.
Press the almond back in place and the blood will ooze out around the fingernail. Gross! (But hey, this is Halloween. Gross is in.) Repeat on the remaining fingers.
And there you have it! Chubby edible creep Witch finger cookies. If you have tried this recipe and like it, please rate the recipe below in the comment section after the recipe. I would greatly appreciate it.
Frequently Asked Questions
Yes, you can make the dough up to a day ahead of time. Keep the dough wrapped tightly in plastic wrap and store in the refrigerator.
You can even shape the creepy Halloween witch fingers ahead of time! Shape them and place on a baking sheet, then cover in plastic wrap and store in the fridge. Or shape and stack with pieces of parchment paper between each finger, place in a zipper bag, and freeze for up to a month or so. Let them thaw in the fridge overnight or at room temperature for 30 minutes or so before baking.
You can swap almonds for macadamia or Brazil nut slivers, or shaped pieces of tempered white chocolate. Or leave them off and paint the ends to look like nails with melted white chocolate or icing.
Absolutely you can. If you like, you can use an alternative color of food coloring. Or leave out the coloring entirely and have pale shortbread cookie-colored Halloween finger cookies.
Substitue your preferred all-purpose flour gluten-free baking alternative for a GF-friendly cookie.
Store them in an airtight container at room temperature for up to 4 or 5 days. They will keep for an extra day or so in the refrigerator, but will also likely dry out a bit.
To freeze, place the baked and cooled cookies all together in a plastic zipper bag. Squeeze out any excess air, and freeze for up to 3 months.
You May Also Love
- Chocolate Half Moon Cookies
- Scotch Shortbread Cookies
- Cracked Sugar Cookies
- Monster Cookies
- Jumbo Chocolate Chip Cookies
Creepy Witch Finger Cookies
It's almost scary how perfect these creepy witch finger cookies are as a Halloween treat. Buttery shortbread cookies are easy to make with green dye, and are finished with "bloody" red gel and almond finger nails.
- 1 cup unsalted butter softened
- 1 cup powdered sugar confectionery
- 1 egg
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt 1/2 teaspoon salt, if using salted butter
- 3/4 cup whole blanched almonds
- green food coloring few drops
- 1 tube red decorator gel
In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.
Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.
Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.
- If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.
- Raspberry jam may be used in place of red icing gel.
- If using salted butter, decrease salt to 1/2 teaspoon.
- Store them in an airtight container at room temperature for up to 4 or 5 days. They will keep for an extra day or so in the refrigerator, but will also likely dry out a bit.
- To freeze, place the baked and cooled cookies all together in a plastic zipper bag. Squeeze out any excess air, and freeze for up to 3 months.