Witch Finger Shortbread Cookies
Scare up something sweet with this easy Halloween treat! Witch Finger Shortbread Cookies are a fun way to dress up the Halloween treat table. Sweet shortbread formed into witch finger cookies with an almond nail and frosting blood. So simple to make!
We are counting down the days until Halloween and I’m reluctantly busting out the decorations. I’m not a creepy, crawly Halloween fan….I like more of a low key cutesy kind of holiday because life is scary enough without having to hang a zombie carcass on my front porch. Ya dig? So, I try to find all the cute things to make it fun without freaking out the kids in the cul de sac.
Since these Gingerbread Mummy Cookies were such a hit the past few years I thought I’d whip up something a little more creepy but not so weird that you won’t want to eat it. These easy Witch Finger cookies are a blast from my past and even though I’m not really ready to eat a severed finger…..the kids had no problem digging into these sweet shortbread cookies.
How do you make a witches finger cookie for Halloween?
Making this easy Witch Finger Shortbread Cookie recipe couldn’t be simpler. I started with a basic shortbread cookie dough that I used a few years ago for these Christmas cookies and went from there.
- Using green food coloring, color the shortbread cookie dough until the desired color.
- Chill the dough for 1 hour.
- Shape the dough into long, skinny “logs” and place on a baking sheet.
- Using a paring knife, draw the creases for the knuckles on the fingers.
- Bake for 8-10 minutes.
- Allow the cookies to cool completely.
- While the cookies cool, color the almond slices with black color spray.
- Using red cookie frosting, “glue” the almond to the tip of the finger. Don’t worry if it’s messy, it will look more like blood the messier it is.
- Allow the frosting to dry and serve!
To make things even easier you could totally make these Witch Finger Cookies with store bought dough or even use this sugar cookie dough instead. Either will work well for this edible halloween treat. If I’m making everything from scratch, I like to make the dough in advance and store it in the refrigerator until I’m ready to bake.
I also like to use this store bough Cookie icing when time is short….it’s already colored and ready to go in a bottle that is perfect for piping. I used it to decorated these Christmas cookies last year.
But my go-to is always THIS Royal Icing recipe. It’s surprisingly easy to make from scratch and I bet you already have all the ingredients in your kitchen!
These Witch Fingers are the BEST Halloween cookie to serve up at your next party. I like to add them to my trick or treat party before the kids head out. We also like to serve those Gingerbread Mummy Cookies I mentioned before along with these super fun Oreo Truffle Eyeballs. I know, creepy and gross but, again, the kids LOVE THEM.
If you’re looking for a few savory items to round out these deviled eggs are always a fun and healthy addition….which is good because you and I both know we’re all going to be heading for a sugar overload by midnight.
Back to the sweets, these Ghost Donut Pops are sooooo easy to throw together at the last minute or whip up a Count Chocula Milkshake to end the night. You might always want to check out my Halloween Party Tips for hosting on a budget. Some great nuggets of information in there.
And if you want to see what else were up to while planning our next Halloween bash, be sure to follow us on Instagram!
Get the Recipe: Witch Finger Shortbread Cookies
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon Green Food coloring
- 36 almond slices
- Black Food Coloring Spray, optional
- 1/4 cup royal icing (colored red with food color)
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, almond extract, vanilla, and salt. Slowly add the flour into mixture in small amounts, beating until just combined.
- Blend green food coloring into the dough until the coloring is even and bright green.
- Cover the dough with a damp kitchen towel to keep it from drying out as you work.
- Using a floured teaspoon to measure 1 teaspoon dough for each cookie and roll into 4-inch ropes on a lightly floured surface.
- Place on ungreased cookie sheet and, using a paring knife, draw creases for the knuckles on the finger.
- Bake until set, about 8 minutes. Transfer the cookies, carefully, to a cooling rack and allow to cool completely.
- While the cookies cool, spray the almond slices with the black food coloring. If you can't find black food coloring spray, you can leave them their natural color.
- When the cookies are cool, pipe a small amount of red cookie icing onto the tip of the finger and place an almond on top.
- Allow the icing to dry completely before storing in an airtight container or serving.