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Best Witch Finger Cookies with Almond Nails: Easy Halloween Treat

Witch Finger Cookies with Almond Nails - featured image
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These spooky yet delicious shortbread cookies are shaped like witch fingers with almond nails. They are easy to make, require simple pantry ingredients, and are perfect for Halloween parties or treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 package (about 1–2 cups) raw slivered almonds

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light, fluffy, and pale in color (about 2-3 minutes). Scrape down the sides of the bowl.
  3. Add the egg yolk and vanilla extract to the butter mixture. Mix until just combined and smooth.
  4. In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed or with a wooden spoon until the dough just comes together. Do not overmix.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Remove one disk from the fridge and cut it in half again to create four portions. Roll one portion into a long rope about 1 inch thick and 6-8 inches long.
  7. Pinch one end of the rope to create a knuckle or joint, creating a wrinkled, irregular shape to resemble a finger.
  8. Place the shaped dough on the prepared baking sheet, leaving 2 inches between each finger.
  9. Press a slivered almond gently into the tip of the finger so the pointed end faces outward. Repeat with all fingers.
  10. Bake for 12-15 minutes until the edges are lightly golden brown, especially the almond tips. The centers should still look slightly soft.
  11. Let the cookies sit on the pan for 5 minutes to set, then transfer to a wire cooling rack to cool completely.

Notes

Ensure butter is softened but not melted to prevent spreading. Chilling the dough is critical to maintain the finger shape. If the kitchen is warm, chill the dough longer. For gluten-free versions, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter. Store in an airtight container at room temperature for up to one week.

Nutrition

Keywords: Halloween cookies, witch finger cookies, shortbread, almond nails, easy Halloween treats, spooky baking, holiday desserts

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