Spooky Scary Halloween Witches Finger Cookies
If you're looking for a frightful Halloween party food idea to serve your guests, these creepy, scary but delicious "Spooky Scary Halloween Witches Finger Cookies" are the perfect addition to your upcoming Halloween party food list. These cookies are tinted with edible green food colouring and are incredibly easy to make. To make it really scary, strawberry jam was used as blood and whole almonds as fingernails.
Ingredients
- 2 + ½ Cup All Purpose Flour
- 3 Tablespoons Cornstarch
- 1 Tablespoon Custard Powder
- 1 Cup Unsalted Butter
- 1 Cup Granulated White Sugar
- 2 Tablespoons Condensed Milk
- 1 Large Egg
- 1/4 Teaspoons Salt
- 1.5 Teaspoons Vanilla Extract
For Decorating:
- 1-2 Drops Edible Green Food Coloring Gel/Edible Liquid Food Coloring (-/+ adjustable)
- Roasted Almonds (salted or unsalted, your choice)
- Strawberry/Raspberry jam
Instructions
- In a mixing bowl, add flour, cornstarch, custard powder & salt. Mix these together and set them aside.
- In a separate bowl, add softened unsalted butter, granulated white sugar, condensed milk, egg and vanilla extract. With a spatula, mix until just combined. Alternatively, you can use a stand mixer but don’t over mix it.
- Add some edible green food colouring to the wet ingredient mixture. Stir & mix to combine.
- Gradually add the flour mixture to the wet ingredients mixture.
- Mix & knead with hand until fully combined into a dough. If the dough is too wet, add a little bit of flour until the dough is workable. If the dough is too dry, add some milk until the dough is workable.
- Chill the dough in the fridge for 2 hours or up to overnight in the fridge to make it easier to shape. Chilling cookie dough prevents it from spreading too much during baking.
- Preheat the oven to 300*F
- Line the baking sheet with parchment paper.
- Take roughly about 1.5-2 tablespoons of the cookie dough and roll the dough out into the shape of a finger.
- Place the rolled/shaped dough on a baking sheet.
- Repeat the rolling/shaping process with the remaining dough.
- Make sure to space them out between each other.
- Take one almond and place them on the dough tip. Press down on the almond tip. Now you have the fingernail dent.
- Remove the almond first, randomly dap a few strawberry or raspberry jam on the dented area. Put the almond back. It should stick on the dough like a fingernail. Repeat the process.
- Next, form the knuckles by gently pressing the cookie dough with your index or third finger.
- Create a few wrinkles or a few horizontal lines on the knuckles with a knife.
- Bake them at 340*F for 15 -18 minutes or until the edges are just beginning to become slightly golden brown.
- Leave the cookies on the baking sheet for 5 minutes after taking them out of the oven.
- Freshly baked cookies are soft, so please be gentle when transferring them to the cooling rack to cool completely.
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Tips & Notes
- If the dough is too wet, add a little bit of flour until the dough is workable. If the dough is too dry, add some milk until the dough is workable.
- Alternatively, you can use margarine.
- If using salted butter, omit the salt in the recipe.
- You can use strawberry or raspberry jam.
- Alternatively, you can use red frosting.
- Instead of whole almonds, you can use almond chips for the fingernails.
- All ovens work differently, so please adjust the temperature accordingly.
- It is not necessary to make the witches' finger dough evenly sized.
- The cookie dough can be prepared ahead of time.
- Before shaping, chill the dough for at least 2 hours or overnight in the fridge. When cookie dough is chilled before shaping, it does not spread as much during baking.
- The cookie dough can be stored for up to four weeks in the freezer in a freezer ziploc bag.Make sure the dates are written on the bag.
