These Witch Finger cookies are one of my favorite easy Halloween treat recipes!
Every year, we go to an awesome Halloween party at my good friend Jill’s house. She goes all out with her decorations and Halloween recipes. The kids have a great time playing games, trick-or-treating and spraying each other with silly string. It’s loud and crazy but so much fun!
I just can’t bring myself to go to a party empty handed. I try to bring something that’s festive, fun and, of course, yummy. These Witch Finger cookies fit the bill perfectly!
The recipe below has my favorite sugar cookie recipe, but you could just as easily use a pre-packaged cookie mix. I won’t tell.
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Creepy Witch Finger Cookies
- 2 eggs
- 2/3 cup shortening
- 2/3 cup margarine - softened
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole slivered almonds
- 3 tablespoons raspberry jam
- 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.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.