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Halloween Witch Finger Cookies

Name: Halloween Witch Finger Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Approximately 26 cookies
Ingredients: 280 g plain flour; 100 g powdered sugar; 1 teaspoon baking powder, approximately 4 g; 1 pinch fine salt; 100 g unsalted butter, cold and cubed; 1 large egg; 26 blanched whole almonds, approximately 31 g; 52 g strawberry jam, approximately 2 g per cookie

Halloween Witch Finger Cookies is a cookies built around plain flour, powdered sugar and baking powder, from Cookist Wow, ready in 45 minutes.

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Halloween Witch Finger Cookies is a cookies built around plain flour, powdered sugar and baking powder, from Cookist Wow, ready in 45 minutes.

25 min

Prep time

20 min

Cook time

45 min

Total time

Approximately 26 cookies

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 2613 to 52

Ingredients update with servings

Method

14 steps

Preheat the oven to 180°C, or 160°C fan. Line a large baking tray with baking paper.
Place the flour, powdered sugar, baking powder and salt in a large mixing bowl and stir to combine.
Add the cubed butter. Rub it into the dry ingredients with your fingertips until the mixture resembles fine crumbs.
Add the egg and mix until the crumbs come together into a smooth dough. Avoid kneading longer than necessary.
Divide the dough into approximately 26 portions weighing 20 g each.
Roll each portion into a short finger shape, making the centre and base slightly thicker than the fingertip.
Press lightly in two places to form knuckles. Make several shallow lines over each knuckle using a small knife.
Press one blanched almond firmly into the tip of each cookie to form a fingernail.
Arrange the cookies on the lined baking tray, leaving a little space between them.
Bake for approximately 20 minutes, until firm and lightly golden around the edges.
Let the cookies cool on the tray for 5 minutes.
Carefully lift the almond from each cookie. Place approximately 1 g strawberry jam in the indentation and replace the almond.
Spread approximately 1 g additional jam over the opposite end of each cookie to create a bloody severed-finger effect.
Transfer the cookies to a wire rack and allow them to cool completely.

Recipe notes

Helpful tips

Weighing each portion to 20 g produces evenly sized cookies that bake at the same rate.
Keep the fingers slightly irregular so they look more realistic.
Make the knuckle lines shallow because deep cuts may cause the cookies to break.
If the dough becomes too soft to shape, refrigerate it for 15 minutes.
Apply the jam after baking so it remains bright red.

Equipment

Large mixing bowl
Digital kitchen scale
Baking tray
Baking paper
Small knife
Wire cooling rack

Storage

Allow the cookies to cool completely, then store them in an airtight container at cool room temperature for up to 4 days. Separate layers with baking paper to prevent the jam from sticking.

Additional tips

Contains wheat, milk, egg and almonds. Do not eat the raw dough because it contains uncooked flour and egg. Almonds may present a choking risk for very young children.

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