Spooky Witch Finger Cookies


Halloween is one of my favorite holidays. I go all out. We decorate our entire house then have everyone over for a Halloween party full of yummy food, spooky treats, and a night of Trick or Treating!

This is one of those spooky desserts that I have always seen, but never actually made ….. until this Halloween.

Note: I served my cookies on a napkin lined platter. I used red food coloring to make the “blood spots” and I put a kitchen knife on the tray with more red food coloring. If you are serving to children obviously skip the knife!

Ingredients (Serves 28)

  • Red food coloring or food gel
  • 28 blanched almonds
  • 2 large eggs
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 3/4 cup confectioners’ sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt


1. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Set aside.

2. Using a small paintbrush, color side of each almond with your red food coloring gel. Set aside to dry. (The gel will never completely dry)

3. Whisk together eggs and vanilla. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg and vanilla  mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic wrap and chill until firm for 30 minutes.

5. Now divide the dough in half and work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled in the fridge. Divide the first half into 14 pieces. On a lightly floured surface, roll each piece back and forth with your palms into finger shapes. They should be about 4 inches long. Start pinching the dough to form knuckles. It’s best to look at your own finger for reference. Score each knuckle lightly with the back of a small knife to make the creases in the finger.

6. Transfer your fingers to the prepared baking sheets and position almond nails. You need to push the almonds down into the dough so they stick.

(Leave the red side up)

7. Bake until lightly browned on the bottoms. (About 12 minutes)

Cool completely and enjoy! Store in refrigerator.

Want to see Jessie take you through it step by step? Check out the video below:



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