Description
Witch Finger Cookies are delightful, spooky shortbread treats perfect for Halloween. These buttery cookies, flavored with almond and vanilla, are shaped to resemble fingers adorned with almond ‘nails’ and pistachio ‘warts’, with a touch of vibrant green food coloring and a dollop of fruity jam for a creepy yet delicious finish.
Ingredients
Scale
Cookie Dough
- 1 1/4 cups (145 g) confectioners’ sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 5 to 6 drops green food coloring
- 2 3/4 cups (330 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 cup finely chopped pistachios (about 70 g), plus more for decorating
- 3/4 cup sliced almonds (about 85 g)
Jam Decoration
- 1/2 cup (135 g) cherry, strawberry, or raspberry jam
Instructions
- Make the Buttercream Mixture: In the large bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer in a large bowl, beat the confectioners’ sugar and softened butter on medium speed until the mixture is pale and fluffy, about 2 minutes.
- Add Egg and Flavorings: Add the large egg to the butter and sugar mixture and continue to beat until fully incorporated and fluffy, for about 1 more minute. Then add almond extract, pure vanilla extract, and green food coloring. Beat until all ingredients are combined evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour and kosher salt. Slowly add this dry mixture to the butter mixture and beat on low speed until just combined. Avoid overmixing to maintain a tender dough. Fold in the finely chopped pistachios gently.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes, up to 2 days. This ensures the dough firms up for easier shaping.
- Shape the Cookies: Preheat your oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper. Remove one-quarter of the dough from the refrigerator and portion it into 12 to 13 balls, each about 1 tablespoon in size. Roll each ball between your palms into finger shapes approximately 3 inches long and 1/2 inch thick, resembling your pinky finger but slightly thinner.
- Add Almond Nails and Details: Arrange the shaped finger logs on the prepared baking sheets. Press one sliced almond into the top of each finger to create the fingernail appearance. Pinch the dough just below the almond nail and halfway down the finger to create knuckles. Use a sharp knife to carve horizontal lines of varying lengths into the knuckle areas. Add 1 or 2 pistachio pieces randomly on each finger to resemble warts. Repeat with the remaining dough. Place the trays in the freezer for 30 minutes to firm up.
- Bake the Cookies: Place the frozen cookies in the preheated oven and bake for 7 to 9 minutes, or until the edges are firm and the tops are dry. Rotate the trays halfway through baking to ensure even cooking. Remove from oven and let cookies cool slightly on the baking sheets.
- Add Jam and Final Touches: Carefully lift off the almond fingernail from each cookie. Dab a small amount of cherry, strawberry, or raspberry jam on the tip of the finger. Replace the almond nail, pressing gently so the jam oozes out slightly, simulating a creepy undead effect. Spread a small amount of jam on the bottom of each finger for added color and creepy effect. Allow cookies to cool completely before serving.
Notes
- Pistachio and almond shortbread paired with cherry jam creates an irresistible flavor combination with a fun Halloween twist.
- Freezing the shaped dough fingers helps maintain their shape during baking.
- You can substitute the jam with any red or dark-colored jam to better resemble blood.
- To make the cookies more vibrant, adjust the amount of green food coloring to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4.4 g
- Sodium: 40 mg
- Fat: 5.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.6 g
- Protein: 1.5 g
- Cholesterol: 13 mg
