October is undeniably a college student’s favorite month. The weather is perfect, football season is in full-force and it all leads up to our favorite holiday: Halloween! Whether you’re more into the thrills of the season or the overload of treats, you’re going to love these “Witches’ Fingers” cookies. This recipe is simple, delicious and “finger food” approved (no pun intended).
Don’t let the spooky look of these cookies fool you. While they may look a bit crooked to eat, they’re full of sweet and buttery flavor, with a hint of almond from the “fingernail,” you’ll be reaching for more all night.
Senior professional writing student Sammi Ward’s favorite part of these cookies is that they’re not pumpkin flavored — the unanimously decided flavor of the season.
“It always seems like the only thing to eat around the Halloween season is candy and pumpkin flavored things,” said Ward. “We deserve better treats and this cookie is perfect! It tastes kind of like a Christmas cookie but with a total spooky look and feel.”
Whether you’re throwing a spooky Halloween party or making a sweet surprise for friends and family, your guests may worry about eating finger food that looks like real fingers. However, they’ll be pleasantly surprised by how tasty these witches’ fingers are! Pair these ghoulish goodies with seasonal favorites such as caramel apples, cinnamon-sugar donuts or apple cider for a spooktacular October spread.
- 1 cup butter
- 1 ½ cups confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- Green food coloring gel
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda*
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- Cream the butter in a large mixing bowl with an electric mixer or hand mixer, gradually add sugar, beat until light and fluffy
- Beat in egg and vanilla
- Add in desired amount of green food coloring (a few drops is plenty)
- In a separate bowl, combine flour, baking soda, cream of tartar and salt
- Add flour mixture to the creamed mixture and continue to stir until it becomes dough-like — don’t be afraid to knead the dough with your hands
- Once the mixture is at cookie dough consistency, place into a large pastry bag or plastic bag with one corner snipped off
- Pipe the dough into finger-sized amounts onto a parchment paper-lined cookie sheet. If you don’t have parchment paper, greasing the pan with butter will do the job
- Once your Witches’ Fingers are all lined up, use the dull side of a butter knife to make lines suggesting knuckles, and add an almond for the fingernail
- Preheat oven to 400 F
- Chill the cookies for 15-20 minutes before placing in the oven
- Bake cookies for 6-7 minutes
Optional: Use red icing if you want “bloody” fingers
Recipe yields 3-4 dozen cookies
*If you prefer a heavier cookie, add ½ teaspoon more of baking soda and chill the cookies for an extra hour.
Hannah Bullion is a junior professional writing major with an interest in all things new media. She hopes to flee the Midwest and pursue a career in fashion in New York City. She is also the social media director for MSU’s fashion and lifestyle publication, VIM Magazine, and an intern for the College of Arts & Letters. Keep up with her on Twitter (@hannahmbullion) and Instagram (@hannahbullion).