Witch finger cookies
Prep 25M | Bake 20M | Enjoy in 45M
Witch finger cookies may just be the perfect addition to add to your Halloween treat lineup. Whether for a potluck, the kiddos’ school party or even just at home, these creepy, crawly fingers will put everyone in the Halloween mood. The addition of half whole-wheat flour even gives these cookies a nutritional boost!
1 cup butter, softened
1 cup powdered sugar
1 tsp almond extract
1 tsp vanilla extract
1 1/3 cups whole wheat flour
1 1/3 cups all-purpose flour
3/4 tsp salt
3/4 cup blanched almonds
1/2 - 1 cup strawberry or raspberry jam
- Beat the butter and sugar together until fluffy. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes.
- Preheat your oven to 325°F. Take ¼ of the dough out of the fridge and begin rolling out the fingers to desired size. Add an almond to the tip for the fingernail and press down to make sure it’s secure. Form a knuckle by squeezing the dough and then use a knife to make some creases. Place on a cookie sheet, leaving about a centimeter between fingers. Repeat with the rest of the dough until the cookie sheet is full.
- Bake for 17 – 22 minutes or until slightly golden. Let the cookies cool, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Use remaining jam for dip when serving.
Get the nutrition facts for this recipe here.
Do you have a favourite Halloween recipe? Tell us about it in the comments below!