Name: Witch Finger Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 24 pieces
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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In a large bowl combine eggs, shortening, margarine, vanilla and sugar.

Beat ingredients together until well mixed.

In a separate bowl, combine flour, baking powder and salt.

Slowly incorporate dry ingredients into wet ingredients until fully combined.

Form dough into a ball and cut into four equal parts.

Refrigerate for 20-30 minutes.

Preheat oven to 375 degrees F.

Lightly grease baking sheets.

Remove one ball of dough from refrigerator.

Scoop 1 heaping teaspoon of dough and roll into a thin finger-shaped cookie.

Gently press one whole slivered almond (do not use broken almonds) into one end of each cookie so it extends slightly beyond the end of the cookie.

This should give the appearance of a long fingernail.

Cut into the dough slightly with a sharp knife near the top and at the center of each finger to make the ridges of knuckles.

Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 15 to 20 minutes or until cooked through and slightly golden.

Using a serrated knife, carefully slice off the end of the cookie that does not have the almond.

You don’t need to slice off much of the cookie, just enough to make a jagged edge.

Place jam into a small microwave-safe bowl.

Microwave for 5 second or until jam loosens up slightly.

Remove the almond from each cookie; place a few drops of the jam into the place where the almond was.

Replace the almond and press lightly causing the jam to ooze out around the tip of the finger.

Dip the other end of the finger in the jam to create a severed finger.

Let jam dry before serving.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Dough Before Shaping 🧊
Refrigerate your cookie dough for at least 30 minutes before rolling to prevent spreading and achieve better finger definition with sharp, realistic knuckle lines.
Create Realistic Fingernails 💅
Slice the almond slivers in half lengthwise and press them gently into the cookie tip before baking so they stay secure and look like authentic fingernails with a natural curved shape.
Perfect Jam Placement 🎯
Apply raspberry jam only to the fingertip after baking is complete—this prevents it from spreading during baking and creates a convincing 'blood' effect that oozes naturally at the nail bed.
Shape with Anatomical Accuracy ✋
Taper the dough slightly toward the almond end and gently curve the finger during shaping to mimic realistic finger anatomy, then use a toothpick to carve subtle knuckle lines for extra spooky detail.
Use Margarine for Best Texture 🧈
Combine margarine and shortening in equal parts for optimal cookie texture—margarine provides tenderness while shortening ensures the fingers hold their shape and don't spread excessively during baking.