Witch Finger Cookies

5 from 2 votes

Get reader to cast a spell on your taste buds with these adorable witch finger cookies. Perfect for halloween, these treats are not only fun, but also incredibly delicious.

Soft, buttery dough with an eerie essence of green and a red almond nail makes these cookies both a trick and a treat! Whether you're hosting a halloween party or want to bake something festive, these cookies are for you.

Prep Time30

Cook Time10

Total Time40

Course: Snack

Cuisine: American

Keyword: finger cookies, gluten free halloween cookies, halloween cookie recipe

Servings: cookies

Calories: 128kcal

Author: Chandice

Cost: $10

Ingredients

1 cup butter softened
1/2 cup sugar
1/2 cup powdered sugar
2 teaspoon gluten-free vanilla
1 egg
1 cup sour cream
4 1/2 cups gluten-free all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1-2 teaspoon green food coloring or chlorophyll
Raw almonds about 36-48
Red food coloring OR red koolaide mixed with just a touch of water to make a paste

Instructions

Preheat oven to 350 degrees
Beat the butter then add sugars and mix well
Add egg, vanilla and green food coloring or chlorophyll and continue mixing
Stir in the sour cream
In another bowl, combine flour, baking powder and baking soda
Slowly add flour mixture to butter mixture and mix, adding more a little at a time and mixing
Knead dough until pliable and easy to break pieces off to work with
Break off 1-2 inch balls and roll between hands to make a long finger shape (make them skinnier than you'd think as they expand a bit)
Add knots where needed and indent where the "nail" will go with your pinky or an almond
Using a knife, slice three times just under where the nail will go and in the middle of the cookie.
Place on a silicone mat lined baking sheet then refrigerate for 30 minutes
Remove from fridge and bake at 350° for 9-11 minutes or until the bottom is golden brown.
Meanwhile, "paint" the almond nails using red food coloring or red koolaide mixed just slightly with water OR add them to a bowl and cover with red coloring then remove with a spoon to a paper towel lined plate to dry
Once removed from the oven, use frosting as an adhesive and add a small dot to the cookie and lay almond "nail" on top

Notes

Storing - You can store these cookies at room temperature in a ziplock bag or airtight container for 3-4 days. Placing a slice of bread (gluten free!) in the bag will help prevent them from going stale.

Freezing - Feel free to freeze these cookies or the cookie dough for up to 3 months. If freezing the dough, let it thaw at room temperature for a few hours then bake as directed.

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