Witch finger cookies are spooky treats made from shortbread cookie dough tinted green. After shaping and baking, red icing is added to the nail bed area and topped with a black-tinted almond fingernail.
Witch Finger Cookies
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon AmeriColor (soft gel food coloring) Moss Green
- 1/2 teaspoon AmeriColor (soft gel food coloring) Avocado Green
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt, or to taste
- 18 whole almonds
- 1 tablespoon water
- 1/2 teaspoon AmeriColor (soft gel food coloring) Super Black
- 1 tablespoon heavy cream
- 1/2 teaspoon AmeriColor (soft gel food coloring) Red Red
Witch Finger Cookie Dough
Directions if no stand mixer: Use a hand mixer and a large bowl. If you don’t have a hand mixer, simply mix the dough in a large bowl using a rubber spatula. It will take some muscle, but it is doable.
- Add softened butter, 1 cup powdered sugar, vanilla extract, and green food coloring to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until completely combined – about 2 minutes. Make sure to scrape down the sides of the bowl to ensure the butter is fully incorporated.
- Add flour and salt to the bowl. Mix just until the dough comes together in big clumps. Do not overmix the cookie dough! Shape the dough into a disk and wrap it in plastic. Chill it in the fridge for 30 minutes. 👉🏻 Use this down time to prep the almond fingernails. See the “Black Fingernails” section below.
- Line 2 baking trays with parchment paper. Cut chilled dough into 18 pieces. Divide the pieces between the trays. Using your fingers or the palms of your hands, roll each piece into a 4-inch log. It should be about 1/2-inch wide and 1/2-inch tall.
- Using the tip of your finger, gently flatten one end of each log to create the nail bed. With a toothpick, make 3 indents below the nail bed. Make another 3 indents in the middle of the finger. These are the bony knuckles on the witches fingers.Carefully arrange the witch fingers on the parchment-lined trays so they’re at least 2-inches apart. Put the trays of cookies in the fridge to chill for 30 minutes. This is important. Do not skip this step. While cookies are chilling 👉🏻 preheat oven to 350ºF.
- Bake the chilled witch finger cookies for 13 to 15 minutes, or just until set. Watch the fingers closely. Don’t let them brown. Remove from oven. Let them cool completely while still on the tray.
- Add water and black food coloring to a small bowl. Stir to combine.
- Add almonds to the bowl. Stir until they’re black on all sides. Spread them out on a parchment-lined plate. Let them rest until fully dry – about 30 minutes.
Decorate Witch Finger Cookies
- In a small bowl, stir together the remaining 1/2 cup powdered sugar, heavy cream and red gel food coloring. This icing is the red “blood” that will be oozing from beneath the fingernails.
- Spread 1/2 teaspoon of red icing around the top of each cookie – in the nail bed area. Place a black almond into the icing with the pointed end facing up. Allow icing to set completely (about 10 minutes) before transferring cookies to an airtight container.
Witch Finger Cookies without Almonds: Candy corn is a great swap for nuts. But this product may contain traces of nut allergens – read the package carefully to make sure it’s safe for people with nut allergies. Another option: use royal icing. Tint it black or yellow with gel food coloring.
- Prep Time: 20 Minutes
- Chill Time: 1 Hour
- Cook Time: 15 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Keywords: Witch Fingers, Witch Finger Cookies, Finger Cookies, Witches Fingers, Witch Fingers Cookies