I made these cookies for the first time last year and they were so much fun — and so delicious — that they were requested again this year!
They're just sugar cookies, but instead of rolling the dough out flat and using cookie cutters, you roll it into a long tube (or "worm," as my kids call it), cut it into finger lengths, then score "knuckles" into the dough, press on a sliced almond and bake!
Witchy Finger Cookies
- 1 cup sugar
- 1 cup butter, softened to room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 3 teaspoons almond extract
- 1 teaspoon baking powder
- 3 1/2 cups flour (plus some for dusting)
- Sliced almonds (for fingernails)
- Cocoa powder (for dusting the knuckles)
Cream butter and sugar till fluffy. Add egg, vanilla, and almond extract. Mix until combined. In a separate bowl, stir together baking powder and flour.
Add flour mixture to the wet ingredients and mix until the dough is no longer sticky to the touch. The more flour you are able to incorporate into the dough, the better the fingers will hold their shape. However, too much flour and the dough will crumble when you try to roll it out... it's a fine balance!
Chill the dough in the fridge for an hour. Preheat your oven to 325℉. Take out a small ball of the refrigerated dough. Roll it out into a thin line. Cut finger-sized lengths and round the end of each finger. Apply an almond shard, score the knuckles, then bake in your preheated oven for 10-12 minutes.
Once the cookies have cooled, use a dry paint brush to dust cocoa powder over the knuckle grooves and around the almond slice.
Heather Bauer is the mother of two girls, ages 3 and 5, in Highlands Ranch. In an effort to cherish and document her daughters' early childhood years, Heather writes and shares ideas on how to make life with little ones fun, creative, and beautiful. Follow her blog,The Caterpillar Years, and connect with her on Facebook, Pinterest, and Instagram.
