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Spooky Witch Finger Cookies with Almond Nails

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These Spooky Witch Finger Cookies with Almond Nails are the perfect Halloween treat—buttery, melt-in-your-mouth shortbread shaped like gnarled fingers with almond sliver nails. They’re creepy, delicious, and guaranteed to be a conversation starter at any party.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups (280g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • 30–35 whole blanched almonds
  • Red food coloring (gel or liquid, optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  2. Add the wet ingredients: Beat in the large egg, vanilla extract, and almond extract until fully combined. The mixture might look slightly curdled—that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft but not sticky.
  4. Chill the dough: Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  5. Preheat and prep: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper. Have your whole almonds ready.
  6. Shape the fingers: Working with one disc of dough at a time, take a small piece (about 1 tablespoon) and roll it into a log shape, about 3-4 inches long. Gently taper one end to make it slightly thinner—that’s the fingertip. The other end should be slightly thicker.
  7. Create the knuckles: Place the shaped finger on the prepared baking sheet. Use the back of a sharp knife to gently press 2-3 horizontal lines into the dough to create knuckles. Gently press the tip of your finger into the dough to create a small divot for the nail bed.
  8. Add the almond nail: Take a whole almond and press it firmly into the tapered end of the finger, pointed end outward. For an extra gruesome touch, dab a tiny bit of red food coloring around the base of the almond.
  9. Bake: Bake for 12-15 minutes, or until the cookies are just set and the bottoms are very lightly golden. The tops should not be brown.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan version, use vegan butter and a flax egg. The almond nails tend to soften after a day, so these are best enjoyed within 24 hours of baking.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, almond nails, spooky cookies, easy Halloween dessert

Find it online: https://sizzlesprout.com/spooky-witch-finger-cookies-with-almond-nails/