Spooky witch finger-shaped cookies with almond fingernails and a creepy Halloween presentation.
Author:Emily
Prep Time:35 minutes
Cook Time:20 minutes
Total Time:1 hour 15 minutes
Yield:60 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 tube red decorating gel
Instructions
Combine the butter, confectioners’ sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together, gradually add the flour, baking powder, and salt, and continue beating until combined. Refrigerate the dough for 20 to 30 minutes.
Preheat the oven to 325°F (165°C). Lightly grease baking sheets.
Remove small portions of dough from the refrigerator. Roll each portion into a thin finger shape. Press an almond into one end to form a fingernail. Squeeze near the center and near the almond end to create knuckles, then cut small lines into the dough to resemble wrinkles.
Arrange the cookies on the prepared baking sheets and bake until lightly golden, about 20 to 25 minutes.
Remove the almond from the end of each cookie. Squeeze a small amount of red decorating gel into the cavity, then replace the almond so the gel oozes around the edges for a spooky effect.
Allow the cookies to cool before serving.
Notes
Keep unused dough refrigerated while shaping the cookies so it remains easy to handle.
Shape the fingers fairly thin because the cookies will expand slightly during baking.
Use the edge of a knife to create realistic knuckle wrinkles before baking.
Red decorating gel around the almond nails creates the signature spooky appearance.