Witch’s Fingers Cookies Recipe: A Spooky Halloween Delight
Witch’s Fingers, a fun and eerie treat, are perfect for Halloween parties or any event that requires a bit of a spooky touch. These delicate, almond-tipped cookies are simple to make and will leave your guests in awe of your baking skills. Their crunchy texture, paired with the tangy raspberry jam “blood,” makes for a sweet yet slightly sinister treat.
Servings: 20 fingers
Preparation Time: 30 minutes
Chilling Time: 30 minutes
Baking Time: 20-30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose Flour (00) | 280g |
| Powdered Sugar | 100g |
| Eggs | 55g (1 egg for the dough, 1 for the egg wash) |
| Vanilla Bean | 1 pod |
| Salt | A pinch |
| Blanched Almonds | 20 |
| Raspberry Jam | To taste |
Nutritional Information (per cookie):
| Nutrient | Value |
|---|---|
| Calories | Approx. 140 |
| Protein | 2g |
| Fat | 7g |
| Carbohydrates | 19g |
| Fiber | 1g |
Instructions:
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Prepare the Dough: Begin by placing the cold butter (cut into pieces) and flour into a large bowl. Scrape the seeds from the vanilla bean and add them to the mixture. Add the pinch of salt and powdered sugar. Crack the egg into the bowl and begin mixing everything together. Continue mixing until the dough comes together and starts to form a consistent texture.
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Rest the Dough: Once the dough has formed, transfer it onto a clean surface. Briefly knead it just to bring it together, then shape it into a disk. Wrap the dough in plastic wrap and place it in the fridge to chill for at least 30 minutes. This step helps to firm up the dough, making it easier to shape later.
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Shape the Fingers: After the chilling time, remove the dough from the fridge. Break off small portions of dough (about 25-30g each) and roll them into finger shapes. To create the knuckle effect, pinch the dough in two or three places along each finger to mimic the joints of a finger.
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Add the Almond “Nail”: Separate the egg, reserving the yolk for later. Using the egg white, brush a little on the tip of each cookie. Take a blanched almond and gently press it onto the dough at the tip to resemble a fingernail. For an added effect, use a knife to score the dough lightly to create “wrinkles” or lines that resemble the folds of skin.
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Chill Again: Place the shaped cookies on a baking sheet lined with parchment paper. For the best results, refrigerate them for another 30 minutes. This step is optional, but it helps maintain the cookie shape during baking.
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Bake the Fingers: Preheat your oven to 180°C (350°F) in a static setting. Bake the cookies for 20-30 minutes, depending on their thickness, until they are golden brown. Keep an eye on them to prevent overbaking.
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Create the “Blood” Effect: Once the cookies are baked and slightly cooled, dip a brush into the raspberry jam and lightly apply it to the base of each cookie. The jam will simulate the look of blood, adding to the spooky Halloween effect.
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Serve and Enjoy: Let the Witch’s Fingers cool completely before serving. These cookies are perfect for Halloween parties or as a fun treat for anyone who enjoys a good fright. Be sure to watch your guests’ reactions as they bite into these creepy yet delicious cookies!
Pro Tips:
- Dough Texture: If the dough feels too soft after chilling, you can add a little more flour, a tablespoon at a time, until it becomes easier to handle.
- Customize the “Blood”: If you don’t like raspberry jam, you can use strawberry or cherry jam for the blood effect.
- Texture Variation: For a slightly softer version of the cookie, reduce the baking time by a couple of minutes.
These Witch’s Fingers cookies are an impressive and delicious way to bring some Halloween fun to your kitchen. Whether you’re looking to scare your friends or delight your little ghouls, this treat is sure to make an impact. Enjoy the creepy, crunchy goodness of these “bloody” cookies, and don’t forget to serve them with a wicked smile!
