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Spooky Witch Finger Shortbread Cookies with Almond Nails

Witch finger shortbread cookies are shaped by hand, chilled, and baked until their edges are lightly golden. Blanched almond nails and raspberry jam give these buttery cookies their spooky finishing touch.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling time 45 minutes
Total Time 1 hour 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp fine salt
For the nails and blood
  • 24 almonds whole blanched
  • 0.25 cup raspberry jam

Equipment

  • 1 electric mixer
  • 2 18x13-inch rimmed baking sheets

Method
 

Make the shortbread dough
  1. Beat the softened butter and powdered sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the vanilla and almond extracts.
  3. Mix in the flour and salt on low speed just until a soft dough forms.
  4. Divide the dough in half, flatten each half into a disk, wrap, and refrigerate for 30 minutes.
Shape and bake the fingers
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Divide the chilled dough into 24 equal portions and roll each into a finger about 3 1/2 inches long; pinch to make knuckles and mark them with the back of a knife, then press one almond firmly into the tip of each finger.
  4. Arrange 12 fingers on each baking sheet and refrigerate the sheets for 15 minutes.
  5. Bake for 14–17 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are lightly golden.
  6. Let the cookies cool on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack and cool completely.
Decorate the fingers
  1. Stir the raspberry jam until smooth and spread about 1/2 teaspoon on the blunt end of each cooled cookie.

Notes

For the neatest almond nails, press each almond firmly into the dough before baking. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, in an airtight container. For a dairy-free option, use dairy-free butter.