Simple Scary Witch Finger Cookies
Prep time
Cook time
Total time
Halloween Scary Witch Finger Cookies are a classic and so easy and inexpensive to make.
Recipe type: Halloween
Serves: 36
  • 1 tablespoon Almond Extract
  • 1.5 tablespoons of Vanilla Extract
  • 1 cup confectioners sugar (icing sugar) and a bit for your surface ⅓ cup
  • 1 cup of butter (soft)
  • 2⅔ cups of all-purpose flour ( don't put any more than this or it will get too dry)
  • 1 large egg
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 tube of red decorator gel
  • About 45 blanched whole almonds ( I added in some extras)
  1. In a mixing bowl or stand mixer add in your butter and mix until blended.
  2. Add in your extracts and mix
  3. Add in your egg then mix 1 minute until blended
  4. Slowly add in your flour, salt and baking powder mix until it is all blended
  5. Put in a bowl, wrap with cling wrap and put in the refrigerator for 30 minutes to chill (this makes it easy to handle)
  6. Sugar your surface with icing sugar then take a chunk of the dough in your hands
  7. Roll the dough into a snake-like figure that is nice and even
  8. Cut the first finger about 1.5 inches in length and use this as your cutting guide for the rest.
  9. Make sure you roll them thinner or they will turn out chubby like some of mine did. They do grow in the oven.
  10. Once you cut your fingers squeeze the top of the finger so the sides come in then press in your almond.
  11. In the middle of the finger squeeze again to form the knuckle, then using a knife cut in some knuckle lines
  12. Place on a greased baking sheet or like I did on parchment paper.
  13. Bake for 7-10 minutes but I check at the 7-minute mark. If the cookie is brown underneath, pull them out. Don't wait for colour on top or the cookie will be too hard.
  14. Remove cookies to a cooling rack for 5 minutes
  15. With your decorator gel, remove the almond, squeeze some into the nail bed then replace the almond.
  16. Baking Tip: Cook for 7 minutes then check the bottom. If the bottom has browned pull them and move them to a rack to cool.
  17. If you over-cook these cookies they will get too hard. They may not look done on the top, but they are.
Recipe by Canadian Budget Binder at