Spooky Witch Finger Cookies!

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Finger Flavors:  Finger Cookies can be made in white or brown. Brown is flavored with chocolate cocoa and white is flavored with simply vanilla. The finger nails are whole blanched almonds but sliced almonds can also be used. It just looks a little different. Shown: Chocolate and vanilla shortbread finger cookies with toasted blanched almonds.
photo by  show and tell  from flickr / license



Toes?: The picture is fingers but Yes you can also form toes - just make the cookies shorter and a bit wider and only add one joint instead of two. Leave off the red coloring on the almond nail.  Follow photo link for cookie recipe or use the one at bottom of this page.  This great photo is by jill from flickr / license



Ladies Fingers: For ladies fingers place a small amount of red food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond to simulate a womans nail polish; set aside to dry. Also take a small amount of oil and wipe over the whole length of the fingers. Lady fingers are pretty plus nice and smooth so the oil simulates this perfectly.  This great photo is by newsomezz / flickr / license



Finger Colors:  The color of your fingers depends on which character title your naming your cookies. Plain cream colored can be named any title but if your serving fat goblin fingers, those are usually green. Witch fingers are usually served long, slinder in green or purple because green and purple are witch colors. This great photo is by Travis S. / flickr / license



Bloody Fingers: If you want to serve bloody fingers all you have to do is drop a few drops of liquid cake coloring over the fingers after they are cooked. The red color will spread and look really gorey. For another idea use a tube of red decorator jell. Decorator jell is used around the rim of the finger nails alot. This great photo is by Avlxyz / flickr / license

I'm the Cookie Creep from the Crypt and In honor of all the Halloween Recipes and Halloween Cookie Recipes, this page is dedicated to Finger Cookies. Now there's a few things that you need to know about finger cookies. Serving Finger cookies are traditional at all Halloween parties and it doesnt matter if you serve whole fingers or short toes just know that you must serve them. It also doesn't matter if you serve severed fingers, zombie or witch fingers. Just know that you don't want to disappoint any ghosts or goblins & you need to serve them.  If you like them bloody.... then by all means serve them bloody. Just remember, if you don't want me to visit you on Halloween night then you must heed my warning and follow the Halloween tradition of serving fingers.  Below you will find tricks, tips and recipes for the very best. Let the photos guide you.
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Use your favorite shortbread cookie recipe or butter cookie recipe or use ours thats listed below. Place the dough in a pastry bag or large plastic bag with one corner snipped off. Pipe the dough into finger-sized amounts onto a parchment paper lined cookie sheet. Then use the dull side of a butter knife to make lines suggesting knuckles, and add an almond or candy for the fingernail. Before baking the finger cookies shape them into a slightly bent shape so that they look like grabbing fingers! Chill cookies before baking. Once baked you can add a bit of red icing if you want a bloody finger. A tasty bowl of these makes for a grisly Halloween treat.

CLASSIC BUTTER COOKIE RECIPE
1 cup butter
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

DIRECTIONS:
Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
Shape the dough in one of the following ways:
Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
OR
Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
OR
Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
OR
Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
OR
Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8-10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.

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