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Easy Witch Finger Cookies with Almond Nails

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These delightfully creepy buttery shortbread cookies are shaped like fingers with almond fingernails and a touch of glossy red ‘blood’. They’re a fun, easy, and delicious Halloween treat that’s sure to be the star of any spooky party.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, separated (yolk for dough, white for glue)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon salt
  • 1 (3-4 ounce) package whole almonds
  • Red food coloring (gel or paste preferred)
  • 2 tablespoons light corn syrup

Instructions

  1. Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Add the Wet Ingredients: Separate the egg. Add the yolk to the butter mixture (save the white in a small bowl). Add the vanilla extract and almond extract. Beat on low speed until fully combined and smooth.
  3. Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or stirring with a wooden spoon. Mix just until the dough comes together and no streaks of flour remain. Do not overmix.
  4. Chill the Dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes.
  5. Preheat and Prep: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
  6. Shape the Fingers: Take a small piece of dough (about 1 tablespoon) and roll it into a log shape on a clean, lightly floured surface. It should be about 3-4 inches long and about the thickness of your index finger. Gently taper one end to look like a fingertip. Place it on the prepared baking sheet. Repeat with the remaining dough, spacing them about 2 inches apart.
  7. Create the Knuckles: Use the back of a sharp knife or a bench scraper to gently press 2-3 horizontal lines into each dough finger to create the knuckle joints. Don’t press all the way through—just deep enough to make an indent.
  8. Attach the Almond Nails: Take a whole almond and dip one end into the reserved egg white. Press the egg white-coated end firmly onto the tapered ‘fingertip’ of the dough. Repeat for all cookies.
  9. Bake: Bake for 12-15 minutes, or until the cookies are just set and the bottoms are lightly golden. The tops should not be brown.
  10. Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Once cool, mix the corn syrup with a few drops of red food coloring. Use a toothpick or a small paintbrush to dab a little of this ‘blood’ at the base of the almond nail, where it meets the cookie.

Notes

Don’t overwork the dough; if sticky, chill longer instead of adding flour. For best shape, chill shaped cookies for 10 minutes before baking if kitchen is warm. Make knuckle marks deep enough so they don’t bake out. Store undecorated cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Add ‘blood’ just before serving for best appearance.

Nutrition

Keywords: Halloween cookies, witch finger cookies, shortbread cookies, spooky cookies, almond cookies, easy Halloween treat, creepy cookies

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