Spooky Witches’ Fingers
Our friends Shawn and Alix hosted their Fourth Annual Halloween Horror Movie Marathon over the weekend, and I made these spooky Witches’ Finger cookies to bring along. We were both pretty beat (Ryan spent the entire day painting the nursery, and I’m just generally beat these days), but we were able to stay for one movie. I always wish we could stay longer though. Maybe we’ll bring the baby next year and just charge though the whole night!
I originally found this recipe last year but never got around to making it. I’m so glad I came across it again because these were perfect for the movie marathon – they looked totally gross and spooky, but they were really tasty. And the movie we watched was also totally gross. Tons of bugs and squirmy larvae. Ewwwwwww…
I only made a couple changes to the recipe, which I’ll share below. These are basically almond flavored sugar cookies, and they reminded me of the spritz cookies my Mom used to make every Christmas that I so love. They’re also easy to make, and would probably be really fun to make with kids. Not that I have kids on the mind or anything…
Spooky Witches’ Fingers
6 ounces vegan butter, softened
1 cup vegan confectioners’ sugar, sifted
1 tablespoon ground flax seed mixed with 3 tablespoons hot water, or use egg replacer for 1 egg (I used Ener-G egg replacer)
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon unsweetened almond milk
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole, blanched almonds
In a small bowl, combine the flour, baking powder and salt. Set aside.
Cream the butter and sugar together. Add the egg replacer, extracts and almond milk (or other non-dairy milk). Mix until combined. Add the dry ingredients and mix until the dough comes together. If the dough is particularly dry, you can add another tablespoon of non-dairy milk.
Chill the dough for at least 30 minutes. Preheat the oven to 325 degrees F.
As for shaping the dough, I can’t explain it better than Samantha did, so check our her photo directions. One thing to keep in mind is that the cookies do puff up a bit when cooked, so roll them thinner than you think they need to be. I would suggest using an ounce of dough or less per cookie.
Bake the cookies for about 20 minutes, or until they’re barely golden, turning the tray halfway through the cooking time. Let the cookies cool and if you’re feeling particularly evil, remove the almonds and put some jam or red decorator gel under the “nails” before replacing the almonds. You could also try dusting these with cocoa powder to make them extra yucky looking.
Hope you guys have a Happy Halloween!