Q1: What is the absolute, number one secret to making shaped sugar cookies that don't spread out and lose their shape in the oven?

The secret is cold dough . By chilling your shaped cookie dough in the refrigerator for at least 30 minutes before you bake it, you are re-solidifying the butter in the dough. This is the key that will help the cookies to hold their intricate, spooky "finger" shape and will prevent them from spreading into flat, unrecognizable blobs in the hot oven.

Q2: Can I make these Witch Finger cookies ahead of time for a party?

Yes, these are a perfect make-ahead party treat! You can bake the cookies completely and store them in an airtight container at room temperature for up to a week. For the best, freshest result, it is a great idea to wait to dip them in the jam until the day of your party.

Q3: Can I make this cookie dough without a stand mixer?

Of course! You can easily make this dough in a large bowl with a good electric hand mixer . If you don't have either, you can even make it by hand with a wooden spoon and a little bit of elbow grease! Just be sure that your butter is very soft so that you can cream it properly with the sugar.

Q4: How do I make the knuckle marks look realistic and creepy?

The secret is to use the back of a small knife , not the sharp edge, to gently press two or three shallow, horizontal lines into the middle of your dough finger. After you have made the lines, you can use your fingers to gently pinch the dough on either side of the lines to make the "knuckle" area slightly thicker than the rest of the finger.

Q5: Can I freeze the unbaked cookie dough?

Yes, this dough freezes beautifully! The best method is to shape the cookies completely and place them on a parchment-lined baking sheet. Freeze them until they are solid, and then you can transfer the frozen, unbaked cookies to a freezer-safe, resealable bag. You can bake them directly from frozen, just be sure to add a few extra minutes to the baking time.

Witch Finger Cookies (The Perfect Halloween Treat!)

A classic and spooky Halloween recipe for ‘Witch Finger Cookies.’ This festive treat features a simple, buttery sugar cookie dough that is hand-rolled and shaped into long, gnarled ‘fingers.’ A sliced almond is pressed into the tip of each cookie to create a creepy fingernail, and small cuts are made to form realistic knuckles. After being baked until light golden, the blunt ends of the cooled cookies are dipped in warm raspberry jam for a gory, bloody effect, making them a perfect addition to any Halloween party.

Author: Grace

Ingredients

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

Instructions

Preheat the oven to 325°F. Spray a rimmed baking sheet with cooking spray or line it with a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, beat the room-temperature butter and sugar together for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla until smooth.
Gradually beat in the flour mixture until a dough forms.
Take about 1 1/2 tablespoons of dough at a time and roll it between your palms into a 5-inch-long ‘finger,’ about 1/2-inch thick.
Firmly press a sliced almond into one end of each finger to make a fingernail.
Use a knife to make several horizontal cuts in the center of each finger to create knuckles. Gently press the dough on either side of the cuts to shape the knuckles.
Arrange the ‘fingers’ on the prepared baking sheet and bake for 16 to 18 minutes, until light golden.
Transfer the cookies to a wire rack and let them cool completely.
In a small saucepan, gently heat the raspberry jam over low heat for about 2 minutes until it is warm and slightly thinned.
Dip the blunt ends of the cooled ‘fingers’ in the warm jam and arrange them on a platter to serve.

Notes

This is a fun, creative cookie that is perfect for a Halloween party or as a festive baking project.
Using room-temperature butter and eggs is a key step to ensure the cookie dough has a smooth and uniform consistency.
The cookies must be cooled completely before dipping them in the jam to prevent them from becoming soggy.

Find it online: https://www.eatswithsoul.com/witch-finger-cookies/

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