Witch Finger Cookies For Halloween Recipes

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.

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.

Steps:

• 1. Preheat oven 325 grease a cookie sheet
• 2. Place sugar, and softened butter,egg,almond flavoring,and vanilla in a bowel. Beat with an electric beater until the mixture is creamy. Then beat in the flour,salt, and baking powder. Separate the dough into 4 portions. Cover them with plastic wrap, and refrigerate for 30 minutes. Remove one portion from the refrigerator, and shape the dough into finger shapes, using about 1 teaspoon of dough for each finger, They may look thin, but they will puff up as they bake. Before baking place an almond "fingernail" in the end of each finger, and paint around the nail with red jel. Use a paring knife to make some knuckles across the center if each finger. Put the fingers on the prepared cookie sheet and bake till light golden brown, about 20-25 minutes. Remove from oven, let cool on a wire rack. Repeat with the remaining dough.