Witch Finger Cookies

 

This cooler weather with frosty mornings has me in full Halloween-baking mode, and I couldn’t be happier. This morning I whipped up a platoon of Witch Finger Cookies to accompany some Pumpkin Mousse. They’re nothing groundbreaking, but they’re devilishly tasty, outrageously fun to shape with the kids (or solo with a glass of wine), and—plot twist—embarrassingly easy.

 Think buttery shortbread with a whisper of almond and vanilla, chilled just long enough to roll into creepy digits, then studded with a whole almond “fingernail.” A few strategic squeezes for knuckles, a toothpick dragged across for wrinkles, and twenty minutes in the oven later you’ve got a cookie sheet of edible horror props that taste like a hug from a friendly ghoul.

Number two son did a double-take, and immediately snatched one still warm. “These are disturbingly good,” he muttered through crumbs. High praise from a man who thinks Halloween is “just an excuse to buy fun-size Snickers.” 

Witch Finger Cookies

Makes ~30 gnarly digits

 ½ c. butter, softened

½ c. confectioners’ sugar

1 egg, beaten to blend—use half (eyeball it)

½ t. almond extract

½ t. vanilla extract

1⅓ c. flour

½ t. baking powder

½ t. kosher salt

⅓ c. whole blanched almonds (one per finger)

 In a stand mixer, cream butter, sugar, half the egg, and extracts until light and fluffy.

 On low speed, gradually add flour, baking powder, and salt. Mix just until combined—do NOT overwork.

 Scrape onto waxed paper, pat into a disc, wrap, and chill 20–30 min.

 Preheat oven to 325°F. Line baking sheets with parchment or Silpat.

 Pinch off walnut-sized dough balls. Roll between palms (or on waxed paper) into thin 3–4" fingers.

 Press an almond firmly into one end for the nail. Squeeze gently near tip and center for knuckles. Drag a toothpick across the same spots for wrinkles.

 Arrange on sheets (they don’t spread much). Bake 20–25 min until pale golden at the edges. Cool 2 min on sheet, then transfer to rack.

Pro tips from the test kitchen:

- Add a drop or three of green food coloring to the dough for full Wicked Witch vibes.

- Dab a dot of red decorating gel under the almond for fresh-from-the-cauldron gore.

- Or skip the gel, warm a spoonful of raspberry jam, and dip the “severed” ends for glossy, glistening blood.

 Whether you’re hosting a monster mash, need a school-safe treat (no actual nuts in the dough!), or just want to cackle while shaping knuckles, these witch fingers deliver. Bonus: the dough comes together in one bowl and chills for only 20 minutes—faster than boiling a potion.

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