SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- 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 appearance 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 appearance. Arrange the shaped cookies on the baking sheets.
- Bake in the preheated oven until the cookies are slightly golden in color, 20 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.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
HALLOWEEN FINGER COOKIES
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.
- Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.
- Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 5.6 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 23.9 mg, Sugar 1.9 g
WITCH FINGER COOKIES
Go all out this Halloween with this spooky Witch Finger Cookies from Food Network.
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 28 finger cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
- Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
- In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.
FRIGHTENING FINGERS
These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties.-Natalie Hyde, Cambridge, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen cookies.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle., Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3x1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle., Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 73mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HALLOWEEN FINGER COOKIES
Dessert ready in 40 minutes! Enjoy these spooky fingers made with Original Bisquick® mix - perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 375°. Mix powdered sugar, butter, vanilla, egg and food colors in large bowl with spoon. Stir in 1 1/4 cups of the Bisquick mix. Shape dough into a ball. Sprinkle remaining 1/4 cup Bisquick mix on countertop or other hard surface. Roll ball of dough in Bisquick mix. Knead dough 10 times.
- Divide dough into 10 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased large cookie sheet.
- Bake 6 to 8 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Cut each strip crosswise in half. Spread frosting over rounded ends of cookies to look like fingernails. Drizzle gel over cut ends of cookies to look like blood.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 5 g, TransFat 0 g
SEVERED FINGER SUGAR COOKIES
Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.
Provided by Mark Evitt
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
- In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
- Bake 15 minutes. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g
LADIES' FINGERS
Make these eerie, but totally edible almond cookies that resemble ladies' fingers. The final touch is red fingernails, which are dyed raw almonds. Let them beckon to you from beyond the grave, summoning you right over to the serving plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
- Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
- Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
- When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
- Bake until lightly browned, about 12 minutes. Cool completely.
SEVERED FINGERS HALLOWEEN COOKIES
This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.
Provided by Queenkungfu
Categories Dessert
Time 1h12m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like.
- Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
- Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
- When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
- Bake until lightly browned, about 12 minutes. Cool completely.
- note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
Nutrition Facts : Calories 160.5, Fat 8.2, SaturatedFat 4.2, Cholesterol 41.1, Sodium 74.7, Carbohydrate 19.3, Fiber 0.6, Sugar 8.3, Protein 2.9
ALMOND BUTTER FINGERS
From "The Joy Of Cookies" by Sharon Tyler Herbst. This recipe reads "These buttery, crumbly, nut-coated cookies are the perfect accompaniment for coffee." Passive time includes 15 minutes cooling time in the pan, but there is an additional cooling period after that as well.
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h15m
Yield 40 bars, 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degress farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.
- In a large mixing bowl, beat butter, sugar and salt together until light and fluffy. Beat in egg yolk and both extracts. Stir in cardamom, then flour, 1/2 c at a time, blending after each addition.
- Use a rubber spatula to spread dough evenly over bottom of prepared pan, or dampen your fingers with water and pat dough into place.
- In a small bowl, lightly whisk egg white until frothy. Pour over dough; spread evenly with the back of a large spoon. Sprinkle nuts over dough and press lightly into surface with the back of a spoon.
- Bake 50 to 60 minutes, or until golden brown. Immediately cut into 40 (1 x 3 3/4-inch) fingers with a sharp knife while the bars are still warm. You can get 40 fingers by cutting 10 strips one way and 4 the other.
- Cool 15 minutes in pan on rack. Carefully remove from pan with a metal spatula; cookies are very fragile. Cool completely on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.
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