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photo: niftyrecipe.com Halloween Witch Finger Cookies

Halloween Witch Finger Cookies

Let’s arrange a theme party for coming holiday Halloween with delicious and «frightening» treats. I am sure your guests will appreciate such extraordinary cookies in the form of the witch’s fingers. They are easy to cook and you can involve your children to assist you as well. Then you will cope faster. You can avoid adding food grade dye into the dough to make fingers more real. It is up to you.

Steps

  • 1. Combine yolk and softened butter cut into pieces in a bowl.
  • 2. Whisk ingredients with blender until light bold cream. Then add sieved wheat flour into it.
  • 3. Mix the dough with a silicone spatula. Add caster sugar (you can use sugar powder) and vanillin or vanilla sugar.
  • 4. Powdered green food grade dye mix with a teaspoon of cold water. Add it into the dough.

  • 5. Mix ingredients fast to make cookie dough elastic. Dont beat it for long. When the dough makes a ball, put it into the plastic bag or wrap it with the cling film.
  • 6. Place a ready-made dough into the fridge for 30 minutes to cool it down. After that it will be easier to work with. Cooled dough divide into 20-26 equal pieces if possible. Each piece roll to a finger size.
  • 7. Put one almond onto every finger like a nail.
  • 8. Place our fingers onto the baking sheet covered with baking paper. Cut on the cookies with the back side of the knife to make them seem as skinfolds on the fingers.

  • 9. When our fingers are formed, place the baking sheet into the fridge for 15 minutes to cool them down. Due to this, our cookies will keep their fingers shape without spreading over while baking in the oven. Then place baking sheet into pre-heated oven up to 400 ° F and bake cookies for 15 minutes.
  • 10. Cool down ready-made «Witch finger» and serve to juice or tea.
    Enjoy your meal!


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Ingredients

  • Egg
    1 pcs
  • Butter
    100 g
  • Flour
    150 g
  • Sugar
    80 g
  • Vanillin
    0,25 g
  • Green food grade dye
    0,25 g
  • Almonds
    40 g

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