Halloween Finger Cookies Recipes

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HALLOWEEN FINGER COOKIES

These frightful cookies are sure to please on Halloween! After cooling, add red icing or red-tinted white chocolate to the end of the cookie and under the nail.

Provided by Renee

Categories     Desserts     Cookies

Time 50m

Yield 50

Number Of Ingredients 7



Halloween Finger Cookies image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.
  • Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.
  • Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.

Nutrition Facts : Calories 74.2 calories, Carbohydrate 5.6 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 23.9 mg, Sugar 1.9 g

1 cup unsalted butter
¾ cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups all-purpose flour
1 cup ground pecans
50 almonds

SPOOKY WITCHES' FINGERS

This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!

Provided by Sandra

Categories     Desserts     Cookies

Time 1h15m

Yield 60

Number Of Ingredients 10



Spooky Witches' Fingers image

Steps:

  • Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  • Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  • Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  • Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 (.75 ounce) tube red decorating gel

FRIGHTENING FINGERS

These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties.-Natalie Hyde, Cambridge, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen cookies.

Number Of Ingredients 10



Frightening Fingers image

Steps:

  • In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle., Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3x1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle., Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 73mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/2 cup sliced almonds

SEVERED FINGERS HALLOWEEN COOKIES

This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.

Provided by Queenkungfu

Categories     Dessert

Time 1h12m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 9



Severed Fingers Halloween Cookies image

Steps:

  • Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  • Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like.
  • Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
  • Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  • When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  • Bake until lightly browned, about 12 minutes. Cool completely.
  • note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.

Nutrition Facts : Calories 160.5, Fat 8.2, SaturatedFat 4.2, Cholesterol 41.1, Sodium 74.7, Carbohydrate 19.3, Fiber 0.6, Sugar 8.3, Protein 2.9

2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
1 pinch salt
1 2/3 cups all-purpose flour

WITCH FINGER COOKIES

Go all out this Halloween with this spooky Witch Finger Cookies from Food Network.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 28 finger cookies

Number Of Ingredients 10



Witch Finger Cookies image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
  • Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
  • In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

Vegetable oil cooking spray
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
28 large sliced almonds
1/2 cup raspberry jam

SEVERED FINGER SUGAR COOKIES

Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.

Provided by Mark Evitt

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 5



Severed Finger Sugar Cookies image

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
  • In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
  • Bake 15 minutes. Cool completely, about 30 minutes.
  • Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color

HALLOWEEN FINGER COOKIES

Dessert ready in 40 minutes! Enjoy these spooky fingers made with Original Bisquick® mix - perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 20

Number Of Ingredients 9



Halloween Finger Cookies image

Steps:

  • Heat oven to 375°. Mix powdered sugar, butter, vanilla, egg and food colors in large bowl with spoon. Stir in 1 1/4 cups of the Bisquick mix. Shape dough into a ball. Sprinkle remaining 1/4 cup Bisquick mix on countertop or other hard surface. Roll ball of dough in Bisquick mix. Knead dough 10 times.
  • Divide dough into 10 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased large cookie sheet.
  • Bake 6 to 8 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Cut each strip crosswise in half. Spread frosting over rounded ends of cookies to look like fingernails. Drizzle gel over cut ends of cookies to look like blood.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 5 g, TransFat 0 g

3/4 cup powdered sugar
3 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 egg
5 drops yellow food color
3 drops red food color
1 1/2 cups Original Bisquick™ mix
Chocolate ready-to-spread frosting (from 16-ounce tub), if desired
Betty Crocker™ red decorating gel (from 0.68-ounce tube), if desired

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