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You are here: Home / Recipes / Cookies / Creepy Witch Finger Cookies

Creepy Witch Finger Cookies

October 1, 2018 Updated September 21, 2020 134 Comments

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Creepy Witch Finger Cookies standing in bowl
Creepy Witch finger cookies are a perfect Halloween treat.  Because creepy is in on Halloween.
 
Creepy Witch Finger Cookies
 
How can something that tastes this good look so bad?  It’s because the cookie is buttery shortbread.  Butter has a lower than body melting temperature, therefore it melts in your mouth.
 

 
 
Creepy Witch Finger Cookies
If you don’t want to buy red gel, use raspberry jam  as a substitute.
 

Let’s make creepy Halloween treats:

This is an extremely easy 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.
 
 
 
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.
 
 
Make sure your blanched almonds are ready to go.
 
 
Along with the decorating gel.  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.  Make an indentation where you think a knuckle would be on a witch.
 
 
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 make the fingers creepy and bloody:

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!  This is Halloween.  Gross is in.
 
 
 

Repeat on the remaining fingers.

 

Creepy Witch Finger Cookies standing in a black bowl

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.
 
Thanks for being patient as I update earlier posts with a few new photos and updated SEO.  xoxo
Creepy Witch Finger Cookies standing in bowl
3.87 from 232 votes
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Creepy Witch Finger Cookies

Tender crisp butter cookie shaped witch fingers. Creepy Witch finger cookies are a perfect Halloween treat. How can something that tastes this good look so bad?

Course Dessert, Snack
Cuisine American
Keyword Creepy Witch Fingers
Prep Time 20 minutes
Total Time 40 minutes
Servings 28 cookies
Calories 77 kcal
Author Janet Barton

Ingredients

  • 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

Instructions

  1. 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.
  2.  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.

  3. 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. 

  4. 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.

Recipe Notes

  • 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.
Nutrition Facts
Creepy Witch Finger Cookies
Amount Per Serving (48 g)
Calories 77 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 2.5g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 14mg5%
Sodium 79mg3%
Potassium 0mg0%
Carbohydrates 8.2g3%
Fiber 0.03g0%
Sugar 2.5g3%
Protein 1.1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Check out more Halloween treat ideas:

Ghostly Cupcakes

Black Licorice Caramel

Chocolate Baked Doughnuts with Beet Blood Glaze

Green Curry with Black Forbidden Rice
 

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Related

Filed Under: Cookies Tagged With: almonds, Cookies, halloween

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Reader Interactions

Comments

  1. Cgristopher carnino says

    April 27, 2022 at 2:35 am

    5 stars
    HAVEN’T even made 5hem (still eating up Easter) but love this…..and your site
    Great work. Bookmarked

    Reply
    • Janet Barton says

      April 28, 2022 at 2:03 am

      Thank you that really means a lot to me.

      Reply
  2. Tatz says

    November 5, 2021 at 10:23 pm

    5 stars
    Was an instant hit at my son’s halloween disco. Thanks so much for this one!

    Reply
    • Janet Barton says

      November 9, 2021 at 4:12 am

      So great to hear! I’m thrilled they were a hit! Thanks so much.

      Reply
  3. Susan Wardle says

    October 28, 2021 at 6:23 am

    5 stars
    I made these last year and they were a great hit. Mind you some people didnt want to try them as they looked too gruesome. I am now making aagain. Great idea and recipe

    Reply
  4. Ks says

    October 14, 2021 at 3:20 am

    Can i sub almond with the cream cheese and ignore the gel if I can’t buy the almond?

    Reply
    • Janet Barton says

      October 14, 2021 at 2:55 pm

      Sure! Cream cheese won’t hold up as well and you’ll need to be careful stacking the cookies. Let me know if it works!!

      Reply
  5. Melisa says

    September 29, 2021 at 5:17 am

    5 stars
    Love this recipe. Made it last year For halloween. It was a huge hit! I am about to make a batch to kick of spooky season. I do have one question, can i make the dough 1 day ahEad, and let it sit in the fridge until ne t day, when i am ready to make them?
    Thank you

    Reply
    • Janet Barton says

      September 30, 2021 at 7:52 pm

      I’m so glad the witch fingers were a hit. They are so much fun for Halloween. I think making them a day in advance and refrigerating them is a brilliant idea. They just may need a little extra time in the oven if you take them from the refrigerator and place them directly in the oven. Thank you so much for giving the witch fingers a 5-star review. I appreciate that so much!

      Reply
      • Sue Peterson says

        October 30, 2021 at 10:21 am

        3 stars
        I made this recipe twice now refrigerated and not, followed recipe completely. Both batches I ended up with fat Shrek fingers instead of witch fingers. What am I doing wrong?

        Reply
    • Janet Barton says

      October 14, 2021 at 2:57 pm

      Yes you can make the dough in advance and refrigerate it. You made need to let it sit out a bit at room temp. Should work great! I’m glad you love the recipe. So fun.

      Reply
  6. Just me says

    November 7, 2020 at 3:12 pm

    5 stars
    I loved this recipe! I actually won the office Halloween food contest with these this year! This recipe was very simple and straightforward. I agree with using more flour so thanks for those comments! Other than that, this recipe is definitely a five star. Thanks for this recipe post!

    Reply
    • Janet Barton says

      November 9, 2020 at 1:24 am

      Oh my goodness! Thank you so very much. And thank you for such a great rating. I really appreciate it. These creepy witch fingers and so perfect for Halloween.

      Reply
    • Janet Barton says

      October 14, 2021 at 2:59 pm

      Wahoo!! I’m so happy you won the office contest!! Thanks for rating the recipe and for a positive review. I greatly appreciate it.

      Reply
  7. Jaclyn resendez says

    November 2, 2020 at 3:50 pm

    5 stars
    This was great. We rolled them a little higher And tHey still flattened quite a biT like otHerS stated, but with added cocoa powder they still looked gHoulish. We used black decorator gel for under the nails. Wish i could post a pic. They tasted great dipped in our marshmallow fluff from aNother recipe. (Im noT uSing caps lock. Not sure whats going on with the caps)

    Reply
    • Janet Barton says

      November 3, 2020 at 8:16 pm

      Awesome! Thanks for sharing. Yum Marshmallow fluff. You can send a pic to my instagram account. I’d love to see your Witch Fingers.

      Reply
  8. Alex says

    October 31, 2020 at 10:22 pm

    5 stars
    Very easy aNd fun to make. Perfect directions.
    Big hit with the kids.
    Glad I found your WEBSITE

    Reply
    • Janet Barton says

      November 1, 2020 at 3:44 pm

      Thank you. I really appreciate your comment.

      Reply
  9. Kate says

    October 31, 2020 at 6:11 pm

    3 stars
    Recipe was okay, I Am an avid baker and i followed the INSTRUCTIONS to a tee, howeVer the amOunt of flour called for was way too much. I dId not use nearly as much as called for. I suspect if i used the called for amount It woUld haVe been Way too dry anD crumblY. Make sure You don’T add ALL the flour at once, add by 1/2 cup’s to avoid Using too much (seems To be a common issue with this RECIPE) 🙂 besides that, amazing Recipe and ill be using it again! Kids loooooved it.

    Reply
  10. Amanda says

    October 31, 2020 at 4:42 pm

    These were delicious!
    But i have notes! put the food coloring in as early as possible! I had to Overwork my Dough to get thE color to spread, and even after refrigerating for an hour my cookiEs spread out flat when baked because i think the dough was overworked.
    Here’s aNother tip! raspberry jam holds the fingernail on better if you put the jam on before baking.

    Reply
    • Janet Barton says

      November 1, 2020 at 3:46 pm

      Thank you for your notes. It’s interesting that some comments say they needed more flour and the fingers spread out. While others it’s too dry. Your comments will help other bakers.

      Reply
    • Callie Amiday says

      October 20, 2021 at 4:13 am

      5 stars
      Do these cookies freeze and store well? Thinking about making a big BATCH ahead of time for our upcoming Halloween party.

      Reply
      • Janet Barton says

        October 20, 2021 at 4:55 pm

        Yes! They freeze beautifully. Just layer them between sheets of waxed paper. They should freeze great for 2-3 weeks.

        Reply
  11. Eugenia says

    October 30, 2020 at 6:46 pm

    Just went to make this recipe and I don’t have butter…boo. is there anyway to substitute margarine? Can’t wait to eat one. Happy Halloween everyone.

    Reply
    • Janet Barton says

      October 30, 2020 at 8:59 pm

      I have never tried them with margarine, but my mother-in-law uses margarine all the time and just substitutes with equal amounts. But I really have no idea if there the outcome will be different. If you try it, please let me know. I’m sure other readers would like to know as well.

      Reply
  12. Victoria Chicaul says

    October 30, 2020 at 4:50 pm

    I have Made tHese for tHe past two years And they coMe out PERFECT. I lIve in california. I’m visiting my daughter in alasKa. Do i need to do anything diFferent to the recipe? I’m reading comments and see that some peOple have problems with the dough.

    Reply
    • Janet Barton says

      October 30, 2020 at 9:01 pm

      I’m not exactly sure. It seems that most of the issues have been in the pacific northwest. I’m assuming humidity plays a part in that. Just make sure the dough seems workable and not super sticky before you wrap it. If it seems super wet just add in more flour until it’s workable. Please let me know how they bake up. I’ll be anxiously waiting. Thanks so much.

      Reply
  13. Lili says

    October 30, 2020 at 1:52 pm

    I made these cookies. everybody loved it .
    A kids friendly recipe during the pandemic for Halloween 2020.
    Thank you
    I am going to try no knead pumpkin breads too.

    Reply
    • Janet Barton says

      October 30, 2020 at 8:57 pm

      Wahoo! Thank you so much for commenting. Please let me know how your bread turns out.

      Reply
  14. Sharon says

    October 27, 2020 at 3:13 am

    5 stars
    Made tHese for the first time for a family Halloween dinner party. I followed the RECIPE verbatim, they came out fantastic And were a family favorite. I Will definitely be making theSe again!
    (Unrelated note, the comments seem to only allow caps)

    Reply
    • Janet Barton says

      October 27, 2020 at 3:35 am

      Wahoo! I’m so glad they were a great success. They are so fun to make and eat. Sorry about the “caps”, I’ll see if I can fix that problem. The comment doesn’t come through in all caps. Thank you so much for sharing your success.

      Reply
  15. S. Graf says

    October 24, 2020 at 7:28 pm

    5 stars
    These cookies are really fun to make! I cant wait to give them to my noece and nephew.
    The cookies are a little dry, despite followifn the directions. I Think that wother my butter wasnt warm enough, as the mixture started TO BECOME crumbly or i overmixed it. But ill tey thw recipe again for tHe holidays because its easy and tasty!
    As for the Almonds, blanched ones were tiugh to find, Oddly. But i settled for Unsalted, Raw marcona almonds that I found at Frah Thyme grocery stOre. They browned pretty well wJile baking so i looks fine to me. Thanks fir this fun recipe!

    Reply
    • Janet Barton says

      October 26, 2020 at 12:53 am

      Marcona almonds are a great substitute. I’m really glad you liked the cookies. Maybe you could add a bit less flour next time you make them. The mixture really shouldn’t be crumbly. I’m sorry you have had problems with the text. For some reason, it appears in all caps while typing, but appears normal when I receive the comment. Thank you for your helpful information.

      Reply
      • Shephali Graf says

        October 27, 2020 at 8:57 pm

        Good news! I made them again last Night. I was careful with the flour and it was still crumbly. But the butter was the right temperature and it began to mix well into the flour. The second batch was Better than the first.
        I guess it starts out a litle crumbly and then melds well. I’m definitely keeping this recipe! Thanks for your reply and sorry for the typos in my original post.

        Reply
  16. Bruce says

    October 23, 2020 at 6:11 pm

    hello!
    I’m planning to make these next week, and had a question. are there any issues with the almonds adhering to the cookies after they’ve been removed and replaced? after baking? It seems like they’d fall off easily without some sort of adhesive agent. Does the red gel provide that? I was thinking that maybe I needed to make a paste with powdered sugar and water, but maybe not?

    Reply
    • Janet Barton says

      October 24, 2020 at 2:04 am

      Good question. Yes, the almonds will fall out after being removed from the fingertip. The gel does act as an adhesive. I have not had a problem with the almond falling out because the gel will hold them in place. I hope this answers your question. Please let me know if you and any more questions.

      Reply
      • Rachel S. says

        October 27, 2021 at 7:02 pm

        5 stars
        I was wondering if there is a way To add chocolate into the recipe. Much love. Good recipe!!

        Reply
        • Janet Barton says

          October 27, 2021 at 11:28 pm

          Yes, I believe you can add chocolate to the cookie dough. I would use cocoa powder 2-4 tablespoons. I’d start with just 2 T because it’s possible the cocoa will dry out the dough a bit. I’d love to see photo’s of your chocolate creation. Please let me know if you have any other questions. xo Janet

          Reply
    • Nicole says

      October 30, 2020 at 5:53 am

      We have always used strawberry or cherry jam for under the finger nail taste better. 🙂

      Reply
      • Janet Barton says

        October 30, 2020 at 8:57 pm

        Brilliant! Without artificial color or additives. ❤️

        Reply
  17. Trish says

    October 13, 2020 at 2:48 am

    5 stars
    SpooktacUlar! I used what i had so i made indents with almond slices and then placed them after baking with a store bought royal icing instead Of the RECOMMENDED gel. I also added the severed finger blood.

    Reply
    • Janet Barton says

      October 13, 2020 at 7:44 pm

      Severed finger blood? Gross! I love it!!! I bet the looked fabulously creepy.

      Reply
  18. florecilla says

    October 8, 2020 at 7:15 pm

    5 stars
    I WILL DEFINITELY BE MAKING THESE AGAIN THIS HALLOWEEN! MADE A BATCH LAST YEAR AND EVERYBODY AT WORK WAS GOING CRAZY FOR THEM. tHE ABSOLUTE PERFECT SPOOKY TREAT!!!

    Reply
    • Janet Barton says

      October 8, 2020 at 9:56 pm

      Awesome! Thanks for commenting. I sure appreciate it.

      Reply
  19. Tann says

    October 6, 2020 at 7:31 pm

    5 stars
    SUCH A COOL RECIPE!! AND EASY TO ADJUST TO MY ELEVATION by adding more flour!

    Reply
  20. norma johnson says

    September 20, 2020 at 1:53 am

    3 stars
    Super easy and looked so good. However, they were very soft, fell apart when I tried to remove from the pan and tasted awful…not sweet at all. What did I do wrong? followed the exact directions? I really want to try again for my grandkids halloween party. should i use more flour and sugar? i too live in washington state.

    Reply
    • Janet Barton says

      September 21, 2020 at 7:29 pm

      Sorry to respond late but I want to make the cookies again. I’m not having the same problems as you are in Washington. Try just adding flour until you can form the dough with your hands without it sticking to your palms.
      Refrigerate them for an hour before baking and work in batches so they don’t get warm. You can more add vanilla and almond extract for more flavor. I hope this helps. 🤞🏼

      Reply
  21. Ange says

    October 31, 2019 at 4:15 pm

    5 stars
    Perfect! I did add some extra flour. If you bake them right after chilling, they dont Spread much. I used fondant instead for the fingernails because of nut allErgies at school with red royal icing!

    Reply
    • Janet Barton says

      October 31, 2019 at 6:24 pm

      Wahoo!!!!

      Reply
  22. SHANA TAYLOR says

    October 31, 2019 at 1:36 am

    5 stars
    So so so good! And i DON’T like hard cookies, but these were amazing!!

    Reply
    • Janet Barton says

      October 31, 2019 at 3:28 pm

      So buttery and good. Thanks for your positive feed back.

      Reply
  23. Akire32 says

    October 29, 2019 at 6:00 am

    3 stars
    Bummed to say I’m another one whose cookies spread and flattened out into blobs. I did wonder if the dough felt a bit too soft and almost added more flour, but didn’t want to end up with dense bricks either. chilled for 30 min and even upped the temp to 350. I’m wondering if the success of this recipe has to do at all with the climate you are in…I’m in Seattle which is very damp. I’d love to try these again! Maybe a 1/2 batch and up the flour. Fun recipe! Just maybe do a test run.

    Reply
    • Janet Barton says

      October 31, 2019 at 3:36 pm

      I’m so sorry to hear that your cookies spread out and flattened. I’m wondering about the altitude as well. I live at 5500 above sea level. At high altitude to prevent cookies from spreading out, I strengthen the batter by reducing the sugar and adding more flour. How soft was the butter? Room temperature butter is too soft. The butter should only be softened enough to leave a finger indentation. Let me know if you try them again and the changes you make.

      Reply
  24. Kayla says

    October 25, 2019 at 4:03 pm

    5 stars
    made them for a ward trunk or treat! Super fun and easy. would be fun to make with kids.

    Reply
    • Janet Barton says

      October 28, 2019 at 12:31 am

      Lucky kids! Thanks for sharing.

      Reply
  25. Linda says

    October 25, 2019 at 2:28 am

    I made these a few years ago. They were a great hit. I did do the cocoa powder on the knuckles and then….. as a added creepy look,,…I used red icing on the end like they were cut off. I stacked them on a platter and added a little more blood (I mean red icing).

    Reply
    • Janet Barton says

      October 28, 2019 at 12:32 am

      Awesome. Thank for sharing such great and creepy tips.

      Reply
  26. Lucia M Rodriguez says

    October 17, 2019 at 4:24 pm

    5 stars
    Made these fingers to take to my friend’s annual halloween block party. They were a hit. I used a bit less of the green food color which gave the cookies a creepy look. I used sliced almonds rather than whole.
    Best of all I used my mom’s crooked finger as my model.
    Planning on making them again this year.
    I am going to try dusting the joints with cocoa powder as suggested in another comment.

    Reply
    • Janet Barton says

      October 18, 2019 at 2:10 am

      Awesome! I love it! Cocoa powder in the joints is a brilliant idea. Thanks so much for sharing your success.

      Reply
  27. Vicki says

    October 14, 2019 at 4:08 pm

    Can these cookies be frozen after they are prepared?

    Reply
    • Janet Barton says

      October 14, 2019 at 10:38 pm

      Absolutely!

      Reply
  28. Tammy Odette says

    October 9, 2019 at 4:52 am

    We made these and they were a HUGE hit with the Grandkids! They cant wait for me to make More haha
    Everything in the recip worked AMAZING!!! THANK YOU!!!!

    Reply
    • Janet Barton says

      October 14, 2019 at 10:41 pm

      Thank you so much for sharing your success. My grandkids love them too!

      Reply
  29. Lianna Spring says

    December 12, 2018 at 8:14 pm

    5 stars
    This is a fun and versatile recipe. I used slivered almonds, and painted some of them with red candy melts and pressed them into red sanding sugar, so they looked like fingers from glamorous witches. I served them with a chocolate/raspberry ganache dipping sauce. I saved half of the dough to make Christmas cookies this week. Thank you for a great recipe.

    Reply
    • Janet Barton says

      December 12, 2018 at 9:04 pm

      Thank you for your kind comments and wonderful suggestions and ideas. I love the idea of a dipping sauce. You are so creative!

      Reply
  30. Vickie says

    November 5, 2018 at 9:03 pm

    Thank you for sharing your recipe. I made these at Halloween and they were a big hit and spooky enough that one of my nieces 4 yrs old said I’m not eating mo witches finger lol. I do have a question for you can You freeze these cookies after they are baked? I plan to make small cookies for THANKsgiving.

    Reply
    • Janet Barton says

      November 10, 2018 at 8:18 am

      So sorry to respond so late. I’m visiting my daughter in Singapore. Yes! The cookies freeze great. I froze a batch for 3 weeks and they were great! I have noticed how some kids won’t touch the cookies. So funny.

      Reply
  31. Toni says

    October 30, 2018 at 12:26 am

    3 stars
    Fingers came too wide. Really spread out. Didn’t look much like fingers. Dough was extremely hard to roll. TOO sift, Even AFTER PUTTING THEM In fridge. Dissapointed !

    Reply
    • Janet Barton says

      October 31, 2018 at 2:15 am

      So sorry to hear about your witch fingers. I have never had problems rolling the dough. It should be quite pliable. The cookies do spread a bit, but never more than the photo. I’m sorry you have a bad experience with this recipe.

      Reply
  32. Kimberley Payne says

    October 17, 2018 at 9:38 pm

    4 stars
    I know cooking times on ovens vary, But I did 325 degrees for 17 minutes and the cookies came Out on the softer side of a crumbly butter cookie. Mmm. Also, I broke the last inch OFF and Dipped the jagged end in a raspberry jam with the seeds. Now The ENDS look like they were cut off from the witch and laid Somewhere for a while so they are not only Bloody STUMPS but with maggots!(the raspberry seeds look like maggots.)
    It is so wonderfully gross. My 8 year old son just loves the bloody maggot looking raspberry jam dipped witch fingers. I will mention a Small thing… i didn’t see where the Recipe said to add food coloring so I was Ready To PLACE in the Fridge when I Realized They Weren’t green. I added it In after The dough was Formed and it worked But wasn’t IDEAL – there Was ALOT of elbow grease used! 🙂 Next time I’ll Make Sure To add food coloring before the flour. What a great recipe!

    Reply
    • Janet Barton says

      October 18, 2018 at 2:44 am

      I’m so sorry I neglected to put the food color in the recipe instructions. I have corrected that error. Thanks for bringing it to my attention. I just keep laughing over your raspberry jam/maggots. I love that idea. Try baking your cookies just a few minutes longer. It’s ok if they are starting to brown a bit. Thanks for sharing these great ideas!

      Reply
  33. Tyla Edwards says

    October 10, 2018 at 6:06 am

    5 stars
    Love THE look of this receipe (especially the Green food coloring). I have tried two others to make these witch fingers! Before I try this receipe, any advice on How to keep THEm from getting too hard and flat?
    Thank you!

    Reply
    • Janet Barton says

      October 12, 2018 at 11:32 pm

      Thank you so much for rating this recipe. It means so much to me. I would try to shape the cookie fingers with a higher rise on top of the cookie…like thinner finger but higher up. Does that make sense? Not totally round. Kind of oval, but with the height on top. The cookie shouldn’t be soft. It should be more like a shortbread cookie or biscuit with a tender bite. I hope this helps.

      Reply
  34. A. says

    November 2, 2017 at 6:16 pm

    4 stars
    Just made these and they came out perfect but I had to adjust one thing: I needed waaaay more flour than what’s in the recipe.
    So to everyone who has problems with the dough: just add flour until you can form the dough with your hands without it sticking to your palms.
    Make sure you use some extract (I added vanilla, almonds and some oranges to the other batch) to give them flavour.
    Refrigerate them for an hour before baking and work in batches so they don’ t get warm.
    My cookies held their shape completely, they haven’t gotten flat and they changed size only minimally.

    Reply
    • Janet Barton says

      November 3, 2017 at 8:45 pm

      Thank you for taking the time to give such great advice.

      Reply
  35. Paula says

    October 31, 2017 at 3:14 am

    Can the cookie dough be left in the fridg overniGht?

    Reply
    • Janet Barton says

      October 31, 2017 at 3:26 am

      Yes you can leave the dough in the frig overnight. If the dough seems to hard to roll, just let sit at room temp for a bit until it is easy to handle. Happy Halloween.

      Reply
  36. Laura says

    October 30, 2017 at 7:10 pm

    5 stars
    I like to use a clean paint brush and brush cocoa powder into the knuckles and around the fingertip. This gives them depth and makes them look a little dirty adding to the overall creepiness. 🙂

    Reply
    • Janet Barton says

      October 31, 2017 at 3:29 am

      This is such an awesome idea!!!! I love it!! Thank you so much for sharing. I will try that when I make the cookies tomorrow. Brilliant!

      Reply
  37. Jennifer says

    October 28, 2017 at 11:09 pm

    These are a hit! I make them with ras jam instead Of red cake deCorating gel. Theyre deliciously creepy

    Reply
    • Janet Barton says

      October 29, 2017 at 11:54 pm

      Raspberry jam is such a great idea with healthier benefits. I’m so glad they were a hit and yes, so creepy.

      Reply
  38. Kareina says

    October 28, 2017 at 3:44 pm

    Hello , I tried this recipe today for my office party , everything seems to work out well until they were baked . They spread and ended up becoming flat Bob fat fingers . I did chill the dough for about 30 mins . Don’t know what went wrong . Would like to try this again

    Reply
    • Janet Barton says

      October 30, 2017 at 12:04 am

      Hi Kareina, I’m so sorry your fingers didn’t turn out. It’s hard for me to know what the problem could have been, so lets trouble shoot a couple of areas. Soften the butter only until soft enough to push a finger dent into it. Does that make sense? Don’t let the butter come to room temperature. Just soft enough to mix. Try adding 2 tablespoons more flour to help the dough hold it’s shape. You could, also, try refrigerating as long as an hour. I hope these tips help. I’ll feel so bad if your fingers flatten out again. Keep in touch.

      Reply
      • Kareina says

        October 30, 2017 at 12:10 am

        Thank u so much ! I might give them a try again today . I’ll keep the tips in mind , I melted the butter completely .. so that might have been one of the reasons .

        Reply
        • Janet Barton says

          October 30, 2017 at 3:41 am

          Best of luck.

          Reply
    • Kareina says

      October 30, 2017 at 12:07 am

      Any idea what might have went wrong ? ?

      Reply
  39. Amber N says

    October 31, 2016 at 3:35 am

    I have used this recipe three years in a row now! Everyone loves them so much they have become a Halloween tradition 🙂
    I used raspberry jam instead of red gel and then add a little jam/shredded coconut to simulate nerve endings & blood at the base of the finger.
    They look so gross but taste so good!

    Reply
    • Janet Barton says

      November 3, 2016 at 2:05 am

      Ha ha now that's just gross. I'm sure kids love them. Thanks for sharing a great idea.

      Reply
  40. Patricia White says

    October 30, 2016 at 11:23 am

    Just made these with my grandson and they looked fine until we cooked them and they just spread into one big flat mass with almonds in. Don't know what we did wrong!!!!

    Reply
    • Janet Barton says

      November 3, 2016 at 2:05 am

      I'm so sorry you had problems. I have not experienced the fingers spreading out. Try refrigerating the dough next time???

      Reply
  41. Unknown says

    October 29, 2016 at 4:37 pm

    I have made this recipe a few times now over the years around Halloween and I love it. It's always a hit at the office.
    To make the fingers extra creepy looking I cut the finger with a knife at the other end to make it look like they were severed off the hand and then I brush on some of the red decorating gel on the end to make them look like bloody severed fingers. Happy Halloween!

    Reply
    • Janet Barton says

      November 3, 2016 at 2:04 am

      Ha ha what an awesome idea!!

      Reply
  42. Anonymous says

    October 12, 2016 at 10:21 pm

    Can these b made ahead like a day or 2 and put in tpperware container and should container b put in fridge or cupboard

    Reply
    • Janet Barton says

      October 13, 2016 at 1:42 pm

      Yes they can be made in advance. I have put them in the freezer for a week. They are pretty much a shortbread cookie, which will keep in a container for several days.

      Reply
  43. A says

    October 29, 2014 at 12:46 am

    Can I use jam instead of deco gel?

    Reply
    • Janet Barton says

      October 29, 2014 at 1:25 am

      Absolutely. What a great idea.

      Reply
  44. Anonymous says

    October 22, 2014 at 8:56 pm

    Love the step-by-step guide with the pictures and the laughs to go with it! Will be trying this soon. Thank you.

    Reply
    • Janet Barton says

      October 23, 2014 at 2:27 am

      Thank you so much. I hope you do try them.

      Reply
  45. claudia heyl says

    October 22, 2014 at 1:34 pm

    When baking the witch fingers, they fall flat. Why?

    Reply
    • Janet Barton says

      October 23, 2014 at 2:26 am

      Hmmmmm…did you refrigerate them for at least 30 min? You may need to add an additional 2 tbl. flour and refrigerate longer or overnight.

      Reply
  46. Emerald Fifteen says

    September 21, 2014 at 12:51 pm

    I love them. Please allow me to add to my 2014 Halloween recipes ideas thanks!

    Reply
    • Janet Barton says

      September 22, 2014 at 4:13 am

      Absolutely! You have a great Halloween recipe collection. Great Pinterest site.

      Reply
  47. Anonymous says

    November 2, 2013 at 2:10 am

    I couldn't find almonds so I used pumpkin seeds. Worked out great.

    Reply
    • Janet Barton says

      November 2, 2013 at 3:25 am

      That's great. I like that idea even better. Thanks for sharing your great tip.

      Reply
  48. Samali Alfaro says

    October 30, 2013 at 11:40 pm

    Just made these for my son's class for tomorrow…they are amazing! He loves how creepy they look. He even helped make them! Thanks for the recipe!

    Reply
  49. Sharee Johnson says

    October 26, 2013 at 11:32 am

    Made these last night for son's party today. He said mom these are creepy looking lol i said good thanks for posting

    Reply
    • Janet Barton says

      October 27, 2013 at 4:59 am

      Ha ha. That's so funny. You baked complete success. thanks for sharing your story I have smiled all day.

      Reply
  50. Anonymous says

    October 22, 2013 at 3:36 am

    Thank you so much for this wonderful recipe. Rest assured it will be used for evil :). Still laughing about the second witch hand. Don't be so critical of your hands… I'm the same way ha ha ha

    Reply
  51. Anonymous says

    August 28, 2013 at 3:36 am

    I just want to say this is a great recipe and thanks so much for sharing. But please don't say such bad things about yourself. Your hands may appear aged, as have mine, but your hands, and nails, look just lovely to me! Very well maintained, NOT another witch hand at all!!

    Reply
  52. Anonymous says

    August 27, 2013 at 2:39 am

    would this work with the tubes of cookie dough?

    Reply
    • Janet Barton says

      August 27, 2013 at 6:27 pm

      I really don't think so. The dough will spread out and you will have a flat blob with an almond stuck to it. Pre-made cookie dough is less than delicious. These cookies may look gross, but taste delicious. They're more along the lines of a shortbread. Sorry for the bad news 🙁

      Reply
    • Anonymous says

      October 30, 2013 at 2:25 pm

      Yes, you can use with pre-made cookie dough, just add one cup flour to the dough. If it gets too hard, add a couple of drops of water and work it in really well!

      Reply
  53. Anonymous says

    August 26, 2013 at 7:04 pm

    could you put the almonds in food coloring to have colored fingernails.

    Reply
    • Janet Barton says

      August 26, 2013 at 8:06 pm

      I'm not sure. I have never tried that. Why not?

      Reply
    • Pat says

      October 26, 2020 at 10:50 pm

      I paint mine with foid coloring and let dry on wax paper befOrehand

      Reply
      • Janet Barton says

        October 27, 2020 at 3:04 am

        So awesome. Thanks for sharing your fun tip.

        Reply
  54. Anonymous says

    August 26, 2013 at 5:57 pm

    i;ve GOT to do this with my grandkids…. i didn't have this recipe when MY girls were little.
    thanks! like all your funny comments about your own hands! 😉

    Reply
  55. Anonymous says

    August 26, 2013 at 2:02 am

    These are Great! I can't wait to make them for my grandkids. Thank you!!!

    Reply
    • Janet Barton says

      August 26, 2013 at 3:06 am

      Aren't grandkids the best? Thanks for your kind comment.

      Reply
  56. Anonymous says

    August 25, 2013 at 10:35 pm

    i bet if you placed a few chocolate chip on them as they are cooling they could even look like warts…

    Reply
    • Janet Barton says

      August 26, 2013 at 3:07 am

      What a great idea!

      Reply
  57. Anonymous says

    August 25, 2013 at 10:12 pm

    You are even more awesome than the finished product. Loved the commentary and wish you were my neighbor! Happy holidays

    Reply
  58. Mama Bug says

    October 31, 2012 at 3:20 pm

    Just made these last night, and they were great. We joke that something that tastes so good has never felt so wrong! I couldn't find blanched whole almonds anywhere here (five stores!) and ended up using marcona almonds instead — actually worked pretty well due to the coloring/veining of the nuts, making them extra creepy and old-looking! Thanks for the recipe 🙂

    Reply
  59. KLFoodBlog says

    October 28, 2012 at 12:12 pm

    They look amazing, will try to do them tomorrow. Greetings!

    Reply
    • Janet@simplysogood says

      October 28, 2012 at 2:22 pm

      So much fun for Halloween. Thanks for commenting.

      Reply
  60. cathy @ Noble Pig says

    September 30, 2012 at 4:25 am

    Very creepy! I am going to link to these in my upcoming Halloween Recipes post!

    Reply
    • Janet@simplysogood says

      October 1, 2012 at 4:38 am

      So fun. Thank you. The are pretty gross, aren't they?

      Reply
  61. Janet@simplysogood says

    October 25, 2011 at 7:49 pm

    Thanks Cristina. You made me laugh out loud. I'll be more careful about bashing myself. I really think you can make these witch fingers with chocolate. I think you'd be fine adding a few tablespoons of cocoa powder. Let me know how they work out.

    Reply
  62. Anonymous says

    October 25, 2011 at 11:50 am

    This is super impressive. A couple of questions please, can we make a chocolate form of this? should I add cocoa powder? if yes, what quantities? or should I just shower the dough with chocolate chips? Is the texture of this thing crispy wafer like or soft cookie like?
    Lastly, please do not badmouth your hands. We're your fans, we love what those hands can do. And the only reason you can conjure up such wonderful recipes to share is because those hands are willing to experiment instead of sitting pretty being pictured for some glossy magazine and struggling to not clutch at that next batch of fresh cookies.
    Cristina

    Reply
  63. Janet@simplysogood says

    October 18, 2011 at 10:37 pm

    These ARE easy, because they don't have to look good. That's helpful for me.

    Reply
  64. Southern Elle says

    October 18, 2011 at 9:31 pm

    These are so fun.. seeing them everywhere right now… You make it look surprisingly easier than expected. Thanks for sharing!

    Reply
  65. Aarthi says

    October 15, 2011 at 6:18 pm

    This looks really creepy..Should try it some day…Thanks for the recipe dear.

    Check out my Giveaway and join in that..
    http://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html

    Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
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Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

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During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
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