spooky witch finger cookies via http://www.behindthestudio.com @jayna

I’ve been MIA around here, pretty much all week – but it’s because I’ve been baking all week long like a little keebler elf, making all sorts of halloween goodness. Tomorrow will be our spiderman halloween party, which I’ve mentioned awhile back and it’s finally here – I’m so excited to pull it all together! Tomorrow afternoon, I will have 7 little boys under the age 5 running around my house 🙂

JP helped in making these – He was the official mixer operator!

spooky witch finger cookies via http://www.behindthestudio.com @jayna

spooky witch finger cookies via http://www.behindthestudio.com @jayna

spooky witch finger cookies via http://www.behindthestudio.com @jayna

They were super simple to make – it’s just a basic sugar cookie recipe, molded into a finger shape. I used blanched almonds to give the effect of a witch fingernail. Blanching natural almonds is easy, just soak them in boiling water for 1 minute, drain and dry them and the skins will peel right off.

spooky witch finger cookies via http://www.behindthestudio.com @jayna

I got the recipe from here – this recipe calls for almond extract, but since I didn’t have any, I just left it out. It’s still sweet and tasty! You can even add food coloring as you see fit, I contemplated the color green – but decided against it.

Witch Finger Sugar Cookies

 
Recipe Type: Cookie
Ingredients
  • 1 cup softened butter
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 2/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup blanched almonds
  • Red cake decorating gel
Instructions
  1. Preheat oven to 325F. Line cookie sheets with parchment paper
  2. Mix together the butter, sugar, egg and vanilla in a mixing bowl
  3. In a separate bowl, combine the flour, baking powder and salt
  4. Slowly add in the flour mixture to the butter/sugar mixture until it becomes a soft dough.
  5. make each cookie into a shape of a finger and press one almond at the tip, for a fingernail appearance.
  6. Bake for 20-25 minutes, or until golden.
  7. After they have cooled, remove the almond and put a small amount of red gel and put the almond back.
 

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