Part trick and all treat, these Spooky Witch Finger Cookies will cast a delicious spell on your taste buds!
Years ago, I taught English at our local high school. It was a challenging and demanding job, but also one that brought me great fulfillment. Seeing teens gain confidence and enjoy coming to class was always extremely rewarding. But as much as I loved teaching them grammar or reading the classics with them, some of the best memories were made outside the classroom.
During holidays such as Halloween, we had the chance to break the routine by moving the kids away from their desks and engaging them in fun extracurricular activities. Some teachers took their class to the local arts center and spent an afternoon making spooky papier-mâché masks, while others headed into the forest for an educational walk. For me, the choice was easy. Every year, I would take my group to the school’s kitchen to whip up a Halloween-themed lunch, complete with slime soup (made from peas and cheese), deviled eggs, candy apples, and spooky witch fingers. Though they loved it all, the witch fingers became the talk of the school every fall. With their gruesomely endearing appearance and tender buttery crumb, these treats were gobbled up in no time. Some fellow teachers would even pop by just as they heard me cackle like a witch (a sign that the food was ready!) to steal a few. I didn’t blame them! These fun cookies aren’t just for kids; they’re a treat for all ages!
Simple tweaks
When something looks good and tastes even better, I call it a win. These cookies are a joy to make and can easily be adapted based on your preferences or what you have on hand. If you’re allergic to nuts, use pepitas instead (the bonus is their green color!) and use vanilla extract instead of almond extract. Speaking of extracts, you can also give these cookies a citrusy touch by using lemon extract or adding some lemon zest to the dough. Want to make the fingers even spookier? Add a drop of green food coloring to the dough. You can even poke a few tiny pieces of chopped nuts into the fingers before baking to create the illusion of warts! It doesn’t get more realistic than that!
How do I store leftovers?
The cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze them in a freezer-safe container for up to 3 months.
Serving suggestions
Serve your spooky witch finger cookies with a glass of milk or hot chocolate. For older trick-or-treaters, I like to serve them with mulled red wine or a spiced apple cider with a shot of bourbon! I love apple cider at this time of year, and if you do too, you might want to try our delectable Apple Cider Donuts or treat yourself to a slice of our moist and tender Apple Cider Donut Cake.
Looking for more fun treats to serve up this Halloween? Head into the kitchen and whip up a batch of these adorable Halloween Cookies, or end your Halloween meal with our delicious Candy Corn Halloween Parfait!
Spooky Witch Finger Cookies (Halloween Cookies)
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 1 cup powdered sugar
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon salt
- 24 blanched almonds
- 1/2 cup strawberry jam
Instructions
- Add the softened butter and granulated sugar to a bowl and use a hand mixer to blend until it's soft and creamy.
- Add the egg and almond extract and whisk until smooth.
- Add in the powdered sugar, flour, and salt and keep blending until a rough dough forms.
- Cover the bowl with plastic wrap and place into the fridge for 2 hours.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Break off pieces of dough and roll them into the shape of a finger.
- Press a blanched almond into the tip of the finger and place the dough onto a baking tray with space around each finger. Use a knife to press creases into the fingers where the knuckles would be.
- Bake for 15-20 minutes or until the fingers are a light golden brown.
- Allow the cookies to cool, and then use a spoon to add some jam around the almond nails and knuckles. Place any almond nails that may have come off the cookies back on. Serve with a small bowl of strawberry jam on the side as a "bloody" dip.
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