Description
These Witch Finger Cookies are a spooky and delicious treat perfect for Halloween. Made with almond and vanilla scented shortbread dough, chopped pistachios, and decorated with almond slices for fingernails dipped in fruity jam, they offer a creepy yet delightful twist to classic cookies. The slightly crunchy texture with nutty flavor and sweet jam makes them irresistible and fun to make.
Ingredients
Scale
Dough
- 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)
Decoration
- 1/2 cup (135 g) cherry, strawberry, or raspberry jam
Instructions
- Prepare the Butter and Sugar Mixture: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat confectioners’ sugar and butter on medium speed until the mixture is pale and fluffy, about 2 minutes. Then add the egg and continue beating until incorporated and fluffy, about 1 minute more. Add the almond extract, vanilla extract, and green food coloring, and beat until fully combined.
- Mix Dry Ingredients and Combine: In a small bowl, whisk together the all-purpose flour and kosher salt. Add this flour mixture to the butter mixture and beat on low speed until just combined. Fold in the finely chopped pistachios gently with a spatula. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or up to 2 days to firm up.
- Shape the Cookies: Line two rimmed baking sheets with parchment paper. Remove one-quarter of the chilled dough from the refrigerator and divide it into 12 to 13 balls, each about 1 tablespoon. Roll each ball between your palms into a finger shape, approximately 3 inches long and 1/2 inch wide, about the length and thickness of a pinky finger but slightly thinner. Place the shaped dough logs on the prepared baking sheets.
- Add Fingernail and Details: Press an almond slice into each dough finger where the fingernail should be. Carefully pinch the dough just below the almond and halfway down the log to create knuckle indentations. Using a sharp knife, carve horizontal lines of varying lengths into the knuckle area to mimic finger joints. Place one or two small pistachio pieces in each finger to represent warts. Repeat shaping with the remaining dough portions. Freeze the shaped cookies for 30 minutes to help them hold their shape when baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Bake the cookies on the prepared baking sheets, rotating trays front to back halfway through baking, until the edges are firm and the tops feel dry to the touch, about 7 to 9 minutes. Remove from oven and let cool slightly.
- Add Jam Decoration: Gently lift off each almond fingernail. Place a small dab of cherry, strawberry, or raspberry jam on the tip of each finger, then replace the almond fingernail pressing down slightly to make the jam ooze out like blood. Spread additional jam on the bottom of each finger to enhance the effect. Allow the cookies to cool completely before serving.
Notes
- The combination of pistachio and almond shortbread with cherry jam creates a deliciously nutty and fruity flavor.
- Freezing the shaped dough before baking helps maintain the intricate finger shapes and details.
- Using green food coloring adds an eerie effect to these Halloween cookies.
- These cookies can be stored in an airtight container for up to 5 days to keep fresh.
- For extra detail, you can use a small dab of jam to create a ‘bloody’ effect along the knuckles or base of each finger.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4.4 g
- Sodium: 41 mg
- Fat: 5.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.56 g
- Protein: 1.5 g
- Cholesterol: 13 mg
