Shortbread Witch Finger Cookies Recipe: Fun Halloween Treat
If you’re looking for a Halloween treat that’s equal parts spooky and fun, this shortbread witch finger cookies recipe is it. The dough is tinted green, shaped into creepy fingers, and topped with almond “nails” for a frightfully realistic look. Don’t let the appearance fool you though—these cookies are buttery, sweet, and melt-in-your-mouth delicious.
About Shortbread Witch Finger Cookies Recipe
This shortbread witch finger cookies recipe is easy to make. A stand mixer is best for creaming the butter and sugar together nicely. However, a hand mixer works well too it just takes a little longer. Softened butter is the key to helping the ingredients come together quickly when creaming.
This recipe calls for the addition of both vanilla and almond extract. But if you aren’t a fan of almond extract, you can skip it. It just complements the almonds used for the fingernails.
Here are the ingredients needed.
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 ⅔ cups flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- Green food coloring
- Whole almonds
- Red gel or icing
Step by Step With Photos
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Combine 1/2 cup softened butter and 1/2 cup powdered sugar in the stand mixer bowl. Cream until smooth.
Add 1 egg, 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract. Mix until thoroughly combined.
Add 1 2/3 cups flour, 1/4 teaspoon salt and 1/4 teaspoon baking powder. Mix until combined, scraping down the sides often.
Add in the green food coloring until the desired color is achieved.
Mix well, scraping down the sides often.
Use a cookie scoop to evenly divide the dough. Roughly shape each portion into a log with the ends slightly tapered. Place on the prepared baking sheet.
Use a toothpick to make indents in the middle of the finger to shape the knuckle. Press an almond into the end of each finger cookie, with the pointed end at the tip of the finger to look like a pointed finger nail.
Bake the cookies for 10-12 minutes and then cool completely on a wire rack. The almond nail should pop off cleanly after baking. Pipe some red gel or icing on the nail bed, reattach the almond, and press so that the red comes out from under the almond and is visible to give the appearance of blood.
The witcher finger cookies can be stored in an airtight container for up to 3 days.
This shortbread witch finger cookies recipe is a simple way to bring a little spooky flair to your dessert table. They may look eerie, but the buttery shortbread flavor makes them a crowd favorite every time. Serve them at a Halloween party or package them up as a fun gift—either way, they’ll disappear faster than you can imagine.
If you want more fun and easy Halloween desserts, try these colorful Halloween Oreo Balls. They’re an easy no-bake treat for the holiday.
If you try this Shortbread Witch Finger Cookies Recipe recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Witch Finger Cookies
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Toothpick
Ingredients
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 ⅔ cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- Green food coloring
- Whole almonds
- Red gel or icing
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and powdered sugar. Cream until smooth.
- Add the egg, vanilla and almond extracts Mix until thoroughly combined.
- Add the flour, salt and baking powder. Mix until combined, scraping down the sides often.
- Add green food coloring until desired color is achieved. Mix well, scraping down the sides often.
- Use a cookie scoop to evenly divide the dough and roughly shape each portion into a log with the ends slightly tapered. Place on the prepared baking sheet.
- Use a toothpick to make indents in the middle of the finger to shape the knuckle.
- Press an almond into the end of each finger cookie, with the pointed end at the top of the finger to look like a pointed finger nail.
- Bake in the preheated oven for 10-12 minutes. Allow to cool completely.
- The almond nail should pop off cleaning after baking. Pipe some red gel or icing on the nail bed and reattach the almond. Press so that the red is coming out from under the almond and is visible to give the appearance of blood.
Notes
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