Creepy Witch Finger Cookies are the perfect frightening finger food for a Halloween party. The buttery batter is so easy to make and bakes into the best melt-in-your-mouth treat that tastes ghoulishly sweet.
Chill and Decorating time1hr20mins
Keyword: cookies, Halloween, shortbread, Witch Finger Cookies
Preheat the oven to 325 F / 160 C and line your baking tray with parchment paper; set aside.
Mix flour, baking powder, and salt in a large bowl and set aside.
Add softened butter and powdered sugar to a large bowl and beat them using an electric hand mixer on medium-high speed for 2-3 minutes or until smooth and creamy.
Add egg and vanilla extract to the butter mixture and beat until fully incorporated.
Add the flour along with the green food color into the butter mixture and mix properly using a spatula until the flour disappears and the dough forms.
Cover and refrigerate the dough for an hour.
Roll 1 ½ tablespoon of dough into a finger shape using your hands and a parchment paper-lined flat surface. Press an almond firmly at one end to make the nail. Squeeze gently in the center to create knuckles and make little lines using a fork, knife, or toothpick for knuckles.
Bake for 18-20 minutes in a preheated oven. Let them cool for 3-4 minutes on the baking tray before transferring them to a wire rack to cool completely.
Melt the chocolate chips with 1 ½ tsp of oil in the microwave at 20-second intervals; stirring properly after each interval and reheating as necessary.
Now, lift up the almond, apply a good dab of the chocolate in the indent and then press the almond again so that extra chocolate oozes from the sides.
Put the cookies in the fridge to let the chocolate set completely.
Serve and enjoy! Happy Halloween!!
To Store: Witch Finger Cookies will stay fresh for 2-3 days when stored in an airtight container in the refrigerator.
To Freeze: You can freeze the cookie dough or the baked cookies without the almond nails for up to a month in a freezer-safe container or bag.
If possible, roll the witch fingers on the same baking sheet that you’re going to use to bake the cookies. This will help prevent your cookies from becoming damaged or deformed while transferring surfaces.
You can adjust the intensity of the green food coloring until you get your desired bright shade in the dough.
Make sure to bake the cookies with the almonds pressed at the top; don’t remove them.