Witch Finger Cookies - these creepy cookies are easy to make and look just like real fingers
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Creepy Witch Finger Cookies

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Servings: 24
Author: Christina Hitchcock


  • 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.
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