Halloween Spooky Witches Fingers
This classical Halloween recipe is always popular at my Halloween parties, everyone loves them!
Yield
60 servingsPrep
16 minCook
18 minReady
48 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
almonds
whole |
*
|
| ¾ | ounce |
-
red decorating gel,1 tube |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 631 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
almonds
whole |
*
|
| 21.7 | ml/g |
-
red decorating gel,1 tube |
* |
Directions
Beat together the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl with an electric mixer.
Gradually add the flour, baking powder, and salt, continually beating, until almost forms into a dough.
Then use your finger to give the dough a few times kneading, wrap into a plastic wrap and refrigerate 20 to 30 minutes.
Preheat oven to 325℉ (160℃) (165 degrees C). Lightly grease baking sheets with butter or cooking spray.
Remove dough from refrigerator in small amounts.
Scoop 1 heaping teaspoon at a time onto a piece of waxed paper.
Use the waxed paper to roll the dough into a thin finger-shaped cookie.
Press one almond into one end of each cookie to give the looking of a long fingernail.
Squeeze cookie near the tip and again near the center of each to give the impression of knuckles.
You can also cut into the dough with a sharp knife at the same points to help give a more finger-like looking.
Place the shaped cookies on the baking sheets.
Bake until the cookies are slightly golden in color, 22 to 25 minutes.
Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity.
Replace the almond to cause the gel to ooze out around the tip of the cookie.
Serve or store at an air-tight container for up to one week.
