This is one of our favourite Halloween cookie recipe that we made more than a couple of times already.
Those witches’ fingers are easy to make and the effect is quite realistic… What do you think?
For a nut-free version, check out this Halloween Witches ‘Fingers recipe.
- 315 g unsalted butter / 1¼ bar (softened)
- 5 cups plain flour
- 2 whole eggs
- 1 cup light brown soft Muscovado or golden caster sugar
- 90 – 180 whole almonds (90 for finger cookies, 180 for scary faces)
- 3 tbs vanilla sugar
- 6 tbs milk
- red dessert sauce to serve (I used mixed berry: boysenberries, strawberries and raspberries sauce)
- non-stick Telfon sheets or baking paper
- baking trays
- Combine butter, flour, egg, sugars and knead with your hands till dough is smooth and sticky.
- Divide it into 3 – 4 portions and place in the fridge for about an hour.
- In meantime pour boiling water over almonds, leave them like this for couple of minutes. Drain and remove skin, leave aside.
- Preheat oven to 180°C (356°F).
- Take out from the fridge one portion of the dough, create fingers or faces and place on baking tray lined with Teflon sheets.
- Bake for about 15 minutes till golden and leave aside to cool down.
- Repeat the same with the rest of the dough.
- When cookies are cooled down completely serve with bloody red sauce on a side to dip cookies.
Makes about 90 cookies.
To create finger shapes roll piece of dough in your hands, put it across your palm and then squeeze, it will give the roll shape similar to finger. Then attach almond, make cuts with a knife pretending to be wrinkled skin on the joints.
This recipe has been featured in the Sun Times on the Caribbean island of St. John, USVI.
If you looking for more inspiration take a look at those Halloween ideas.