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 butter, softened • 1 cup powdered sugar • 1/2 cup granulated sugar, optional • 1 large egg • 1 teaspoon almond extract • 1 teaspoon vanilla extract • 2 2/3 cups all-purpose flour or white whole wheat flour (or a mix of the two) • 3/4 teaspoon salt • 3/4 cup blanched almonds • 1/2-1 cup strawberry jam, plus more for added decoration or dipping
In a large mixing bowl, beat together the powdered sugar and butter (and granulated sugar, if using) until light and fluffy.
Add in the almond extract, egg, and vanilla extract, mixing until consistent.
Once consistent, mix in the salt and flour. You can pour them in or sift them in, depending on your tastes.
When fully combined, cover the bowl with plastic wrap, then refrigerate for 40 minutes or for 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 and line a baking sheet with a piece of parchment paper.
Remove a fourth of the dough out of the fridge and start rolling out the "fingers." For the recommended size, roll them out to the thickness of your pinky finger, but keep them slightly longer.
Place an almond at the tip of the "finger" 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. You can take inspiration from your own hands if you'd like.
Set the formed Witch Fingers onto the prepared cookie sheet, leaving a centimeter between them.
Repeat this process with the remaining dough until the cookie sheet is full.
Bake for 17-22 minutes, until slightly golden. Remove the sheet from the oven, and allow the cookies to cool on the sheet.
Then remove the almonds from the cookies, keeping them on a plate off to the side. Add jam to the resulting cavities, then place the almonds back. Make sure to use enough jam so it oozes a bit and achieves that Halloween vibe.
If desired, add jam around the knuckles and reserve 1/2 cup of jam for a dip.
Refrigerate in an airtight container for up to 1 week.
Serve with tea or as a Halloween party snack.
Explore More Favorites