Halloween Finger Cookies are an easy eggless shortbread recipe shaped into fingers and mummified! Perfect homemade Halloween baking recipe for kids.
Halloween Finger Cookies
We love Halloween!!! If you remember our previous post "Bloody Bone Cookies", we are continuing this spooky season with mummified fingers. Some of our other favorites include Skull Cookies, Halloween Mice treats or the Witch Clementines.
I have been making these for several years and it always has been a hit. Biscuits shaped just like a human finger <-- can't get creepier than that. A simple glaze added another layer of creepiness.
Why you'll love this recipe?
- Fun to make - a great project for kids to make and enjoy with their friends or take to school party.
- Made without eggs - An eggless recipe thats perfect for vegetarian.
- No cookie cutter needed - Our favorite part of this recipe is that you don't need any special cutters that needs to be purchased. All you need is your hands which works best to make finger shapes.
What are witch fingers?
Witches' "fingers" are made with an eggless buttery shortbread dough and then decorated with a sliced almond for nail. They look gruesome and are perfect for a Halloween party and is a big hit among kids.
Dough Consistency
You want the dough to be slightly firm but not soft. So adjust milk accordingly. Very firm dough will result in hard biscuits whereas soft dough will result in biscuits spreading when baking. The shape of a finger might not be as perfect!
INGREDIENTS
- Butter – Unsalted room temperature butter
- All purpose flour – Unbleached all purpose flour
- Confectioners sugar – Confectioners sugar has a small amount corn starch, which helps in a making a tender cookie when compared to using regular sugar.
- Flavorings – Vanilla extract and salt
PRO TIPS
- Chill dough – We recommend chilling shaped dough overnight, which gives ample time for the dough to firm up before baking.
- Don’t shape smooth – Few cracks, uneven surfaces with a few dents are perfect in making a creepy Halloween cookie.
HOW TO MAKE?
(We have included detailed step-by-step photos and video to help you guide you along the way)
Make Dough
Cream butter, confectioners sugar, vanilla extract and salt together, until smooth and fluffy. Mix in flour and a touch of milk to get a smooth and firm dough.
Shape
- Working with about 1 tablespoon (slightly heaped) dough, roll into a 3-inch log using your fingers, to get more realistic finger shape. Adjust one end to give a pointed, flat end.
- Using a butter knife (not serrated edge), press on about 2 to 3 parts of the shaped finger to get the creases on the knuckles or "palmar flexion creases".
- Repeat process to make remaining shortbreads and place them on a parchment lined baking sheet and chill overnight.
Bake
Bake at 350°F for 20 to 23 minutes, or until deep golden on the bottom and golden brown tops. Cool completely.
HOW TO DECORATE?
Step-1: Melt chocolate chips in the microwave for 30 to 50 seconds (stirring every 20 seconds), transfer to a small zip lock bag and snip off one corner.
Step-2: Squeeze a little melted chocolate on the tip of each finger and place a sliced almond on top, pressing lightly to help it stick and a little chocolate ooze around the almond for a more creepy effect. Repeat process for remaining fingers.
Step-3: Mix confectioners sugar and enough milk to a thick icing. Transfer to a small zip lock bag and snip off one corner.
Step-4: Draw lines to represent mummy on each fingers and let sit for a few hours to set.
HOW TO STORE?
With icing - Iced biscuits can be stored in a sealed container at room temperature for up to a week.
Without icing - Can be frozen for one to two months or up to a week at room temperature. Bring to room temperature before icing.
More HALLOWEEN Recipes to try:
- No Bake Mice <—- Healthy too
- Halloween Pizza Idea
- Halloween Bark
- Skull Chips and Bloody Salsa
Halloween Finger Cookies
Halloween Finger Cookies are an easy eggless shortbread recipe shaped into fingers and mummified! Perfect homemade Halloween baking recipe for kids.
Ingredients
- 1 stick unsalted butter, room temperature
- ½ cup + 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup + 5 tablespoons all purpose flour
- 2 to 4 teaspoons milk
Icing
- 3 tablespoons semi sweet chocolate chips
- 20 sliced almonds
- 1 cup confectioners sugar
- 2 to 4 teaspoons milk
Instructions
Make Cookie dough
1. Add butter, confectioners sugar (½ cup + 2 tablespoons), vanilla extract and salt into a medium bowl and beat with hand held electric beater for a minute, until smooth and creamy.
(Alternatively, mix by hand using a wooden spoon for 2 to 3 minutes)
2. Add flour and about 2 teaspoons of milk, mix with a spoon, until the dough comes together. The dough should be firm (but not too firm) and not too soft, so add milk as needed.
(If dough feels very soft, then mix a couple of tablespoons additional flour)
Shape Cookies
1. Working with a about 1 tablespoon (slightly heaped) measure dough, shape into a 3-inch log (roll between your fingers, to give a more authentic finger shape - refer video / step-by-step photos).
2. Shape one end of the log to get a slightly pointed, flat edge (to make a nail bed) .
3. Using a butter knife (not serrated edge), press on about 2 to 3 parts of the shaped finger to get the creases on the knuckles or "palmar flexion creases".
4. Repeat process to make remaining cookies and place them on a parchment lined baking sheet, spacing about an inch apart.
5. Place baking sheet in the refrigerator overnight (or several hours).
Bake Cookies
1. Preheat oven to 350°F.
2. Bake cookies for 20 to 23 minutes (rotate pan halfway through baking) or until golden brown.
3. Place baking sheet on a wire rack to cool completely.
Make nails
1. Melt chocolate chips in the microwave for 30 to 50 seconds (stirring every 20 seconds), transfer to a small zip lock bag and snip off one corner.
2. Squeeze a little melted chocolate on the tip of each finger and place a sliced almond on top, pressing lightly to help it stick and a little chocolate ooze around the almond for a more creepy effect.
3. Repeat process for remaining cookies.
Make icing and decorate
1. Mix confectioners sugar and enough milk to a thick icing. Transfer to a small zip lock bag and snip off one corner.
2. Draw lines to represent mummy on each fingers and let sit for a few hours to set.
Store decorated cookies in a covered container for up to a week.
Notes
Chill Cookie dough – We recommend chilling shaped cookie dough overnight, which gives ample time for the dough to firm up before baking.
Cookie dough – The dough should be slightly firm but not soft. So adjust milk accordingly.
Very firm dough – Will result in hard cookies
Soft dough – Will result in cookies spreading a little while baking <—- finger shape might not be as perfect!
Don’t shape smooth cookies – Few cracks, uneven surfaces with a few dents are perfect in making a creepy Halloween cookie.
Storage instructions
Decorated cookies can be stored in a sealed container at room temperature for up to a week.
Baked and Cooled cookies without icing can be frozen for one to two months. Bring to room temperature before icing.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 14mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 0g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Leave a Reply