Can I make Witch Finger Cookies ahead of time?

Yes, Witch Finger Cookies are excellent for making ahead. The dough can be prepared and refrigerated for up to 2 days before shaping and baking. You can also freeze the wrapped dough for up to 3 months. For the best texture, thaw frozen dough in the refrigerator before shaping. Baked cookies should be cooled completely and stored in an airtight container at room temperature.

Why did my Witch Finger Cookies spread in the oven?

The most common reason is that the dough became too warm before baking. Soft butter and warm dough can cause the shaped fingers to lose their definition. To prevent this, chill the dough before shaping and freeze the shaped cookies for about 30 minutes before they go into the oven. If your kitchen is particularly warm, work with smaller portions of dough while keeping the remaining dough refrigerated.

Can I make these Halloween cookies without nuts?

Yes. To make Witch Finger Cookies without nuts, omit the chopped pistachios and replace the almond nails with a suitable nut-free decoration, such as pieces of coconut or another edible candy decoration. You can also replace the almond extract with additional vanilla extract. The cookies will have a slightly different flavor, but they will still have the same spooky finger shape and buttery shortbread texture.

Easy Witch Finger Cookies for Halloween

Name: Witch Finger Cookies
Prep time: 30 min
Cook time: 9 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: 1 1/4 cups (145 g) confectioners’ sugar; 1 cup (2 sticks) unsalted butter, softened; 1 large egg; 1 teaspoon almond extract; 1 teaspoon pure vanilla extract; 5 to 6 drops green food coloring; 2 3/4 cups (330 g) all-purpose flour; 1 teaspoon kosher salt; 1/2 cup finely chopped pistachios (about 70 g), plus more for decorating; 3/4 cup sliced almonds (about 85 g); 1/2 cup (135 g) cherry, strawberry, or raspberry jam

Description

These spooky Witch Finger Cookies are tender, buttery shortbread cookies dyed green and shaped like creepy severed fingers. Sliced almonds create the nails, chopped pistachios add realistic wart-like details, and cherry, strawberry, or raspberry jam provides a gruesome blood-red finish. They are an eye-catching Halloween dessert that is perfect for parties, cookie trays, and festive baking.

Ingredients

Scale

1 1/4 cups (145 g) confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
1 teaspoon almond extract
1 teaspoon pure vanilla extract
5 to 6 drops green food coloring
2 3/4 cups (330 g) all-purpose flour
1 teaspoon kosher salt
1/2 cup finely chopped pistachios (about 70 g), plus more for decorating
3/4 cup sliced almonds (about 85 g)
1/2 cup (135 g) cherry, strawberry, or raspberry jam

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Instructions

In a large bowl fitted with a whisk attachment, or using a handheld mixer, beat the confectioners’ sugar and softened butter on medium speed until pale and fluffy, about 2 minutes.
Add the egg and continue beating until fully incorporated and fluffy, about 1 minute. Add the almond extract, vanilla extract, and green food coloring, then mix until the color is evenly distributed.
In a separate bowl, whisk together the all-purpose flour and kosher salt. Add the dry ingredients to the butter mixture and beat on low speed just until combined.
Fold in the finely chopped pistachios. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or up to 2 days.
Line 2 rimmed baking sheets with parchment paper. Remove about one-quarter of the chilled dough and portion it into 12 to 13 balls, about 1 tablespoon each.
Roll each ball between your palms into a finger-shaped log about 3 inches long and 1/2 inch wide. Arrange the logs on the prepared baking sheets.
Press a sliced almond into the end of each cookie to create the fingernail. Carefully pinch the dough below the almond and halfway down the log to form knuckles.
Using a sharp knife, carve horizontal grooves of varying lengths into the knuckles. Add 1 or 2 small pistachio pieces to each finger to create wart-like details. Repeat with the remaining dough.
Freeze the shaped cookies for 30 minutes. Meanwhile, preheat the oven to 375°F.
Bake the cookies for 7 to 9 minutes, rotating the baking sheets front to back halfway through. The edges should be firm and the tops dry. Let the cookies cool slightly.
Gently lift the almond fingernail from each cookie. Add a tiny dab of jam to the fingertip, replace the almond, and press gently so the jam oozes around the nail.
Spread a little more jam onto the bottom of each cookie for an extra blood-like effect. Allow the Witch Finger Cookies to cool completely before serving or storing.

Notes

Do not skip chilling or freezing the dough. Cold dough helps the shortbread fingers retain their shape and prevents excessive spreading.
If using concentrated gel food coloring instead of regular food coloring, begin with about half the amount and add more as needed.
Keep unused dough refrigerated while shaping the cookies in batches.
Strawberry or raspberry jam can replace cherry jam for the red blood-like decoration.
For a nut-free variation, omit the pistachios and almonds and use large coconut flakes for the nails and decorations.
The cookie dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Store completely cooled baked cookies in an airtight container in flat layers separated by parchment paper at room temperature for up to 3 days.

Prep Time: 30 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95 kcal
Sugar: 4.5 g
Sodium: 49 mg
Fat: 5.3 g
Saturated Fat: 2.5 g
Unsaturated Fat: 2.8 g
Trans Fat: 0.2 g
Carbohydrates: 10.4 g
Fiber: 0.6 g
Protein: 1.5 g
Cholesterol: 14 mg