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 @jaynaspooky witch finger cookies via http://www.behindthestudio.com @jaynaspooky 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
  • 1 cup softened butter
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2⅔ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup blanched almonds
  • Red cake decorating gel
  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.


Hi, I’m Jayna a newborn & baby photographer – (ldportraits.net), mom of 2 and a recipe critic. I live in the suburbs of north Dallas near Plano, Texas with my husband of 13 years, our kids and our hairless dog. I love being creative, drinking coffee, pinning on pinterest and whipping up new dessert recipes. Creator of digital backdrops for newborn photographers in the etsy shop bellabyte.etsy.com. Connect with me, I’d love to hear from you!





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