Almond Shortbread Witch Fingers

To serve, decorate a shoe box with Halloween wrapping paper, straw, cobwebs and spiders (you may want to put a layer of plastic wrap between the filling and the cookies so the butter in the cookies doesn’t make a mess). Make a sign that says “Fresh Witch Fingers” and arrange cookies accordingly.




1 cup butter, softened ½ cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour A few drops of green food coloring Whole almonds, blanched* Red decorator sugar

Nutritional information

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In a mixing bowl, cream butter and confectioners' sugar. Add extracts and food coloring. Gradually add flour; mix well. Refrigerate 30 mins. While dough is chilling, blanch almonds: pour boiling water over almonds and let sit for 2-3 mins. Drain and cover immediately with cool water so almonds don’t cook and get brittle. *You don’t have to use blanched almonds, but they’ll look more like fingernails and less like almonds if you blanch them. Preheat oven to 350˚ On a lightly floured surface, shape a couple tablespoons of dough into 3-4 inch long finger-shaped logs. Form knuckles by pinching dough slightly in two spots and use a fork or knife edge to make knuckle creases. Dip “severed” end into red sugar crystals. Place on ungreased surface (parchment or silicone baking sheet is best) and press 1 blanched almond into the tip of each cookie. Bake for 9-11 minutes until edges of cookie are slightly brown. Cool on tray for 3-4 mins and transfer to wire cooling rack.