Recipe Background
Witch Fingers will have you cackling with delight! These buttery cookies are brimming with sweet almond and vanilla flavors, with a crunchy almond "fingernail" for added texture. A dollop of strawberry jam elevates the whole confection with fruity notes and that elusive Halloween feel. Witch Fingers are perfect for an afternoon snack or a party tray with friends. They say Halloween is the season of the witch, but these cookies will have you saying it's the season of the baked good.
Witch Fingers will have you cackling with delight! These buttery cookies are brimming with sweet almond and vanilla flavors, with a crunchy almond "fingernail" for added texture. A dollop of strawberry jam elevates the whole confection with fruity notes and that elusive Halloween feel. Witch Fingers are perfect for an afternoon snack or a party tray with friends. They say Halloween is the season of the witch, but these cookies will have you saying it's the season of the baked good.
Ingredients
- 1 cup powdered sugar
- 1/2 cup granulated sugar optional
- 1 cup butter softened
- 1 teaspoon almond extract
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 2/3 cups all-purpose flour
- 3/4 cup almonds blanched
- 1/2 cup strawberry jam plus more, to taste
Directions
- In a large mixing bowl, beat together the powdered sugar, the granulated sugar, and the butter until light and fluffy.
- Add in the almond extract, the egg, and the vanilla extract, mixing until fully combined.
- Mix in the salt and the flour.
- When fully combined, cover the bowl with plastic wrap.
- Refrigerate the dough for at least 40 minutes and up to 2 days. Letting cookie dough like this chill for longer periods creates both a thicker texture and a richer taste.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- Transfer 1/4 of the dough from the refrigerator and roll out the "fingers." For the recommended size, roll them out to the thickness of your pinky finger, but keep them slightly longer.
- Place 1 of the almonds at the tip of each of the "fingers" to create a "fingernail," pressing down to ensure it's secure.
- Form the "knuckle" by gently squeezing around the middle. Use a sharp knife to form the wrinkles and indents in the "knuckles," making them vary in size and length.
- Set the formed "fingers" onto the prepared cookie sheet, leaving a little space between them.
- Repeat this process with the remaining dough until the dough is all used. You should have about 50-60 "fingers."
- Bake until slightly golden, about 17-22 minutes.
- Remove the cookies from the sheet from the oven and allow the cookies to cool on the sheet.
- Remove the almonds from the cookies, keeping them on a plate off to the side.
- Add 1/2 cup of the jam to the cavities where the almonds were.
- Place the almonds back on top of the jam. Make sure to use enough jam so it oozes a bit and achieves that Halloween vibe.
- Add the extra jam around the knuckles and reserve 1/2 cup of the jam for a dip.
- Serve.
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