Whole-Wheat Witch Finger Cookies

Whole-Wheat Witch Finger Cookies

A great treat for any Halloween party! Recipe adapted from The Secret Life of Food



  1. Using a stand mixer, whisk until creamed (light yellow in color):
    • 1 cup butter, unsalted , softened
    • 1 cup powdered sugar
  2. Add to the butter mixture and whisk in:
    • 1 egg, large
    • 1 tsp vanilla extract
    • 1 tsp almond extract
  3. In a separate bowl whisk together:
    • 1 1/2 cup all-purpose flour
    • 1 1/4 cup whole wheat flour
    • 1 tsp baking powder
    • 1/2 tsp salt
  4. Add the flour mixture to the butter mixture and mix until smooth.
  5. Cover the dough and refrigerate for 30 minutes.
  6. Preheat oven to 325ºF.
  7. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
  8. Shape and thicken the middle of the cookie to form a knuckle.
  9. Keep dough fingers a little on the thin side as the cookie will puff and grow while baking.
  10. If dough gets sticky and hard to work with, place back in the refrigerator for a little while.
  11. Place fingers on a baking sheet lined with parchment paper or silicone baking mat.
  12. Slightly flatten the front of the finger to create a nail.
  13. Break off the other end of the finger.
  14. Using a small butter knife, make knuckle marks and wrinkles on each finger.
  15. Bake 20-25 minutes, until fingers are slightly golden.
  16. Remove from the oven and let cool on the baking sheet for 2-3 minutes.
  17. Place cookies on a cooling rack to finish cooling.
  18. When cookies have completely cooled you can add the "nails" using:
    • 1/2 cup almond slices
    • 2 TBS strawberry jam
  19. Using a small butter knife, spread on the flattened side of each finger cookie a thin layer of strawberry jam.
  20. Press onto the jam 1 sliced almond.
  21. Wipe off any excess jam.
  22. Return cookie to the cooling rack to dry.
  23. For the bloody end of the finger (optional), place in a small microwave-safe bowl:
    • 1/2 cup white chocolate
  24. Place in microwave and heat on high for 20 seconds.
  25. Stir chocolate and cook again on high for 20 more seconds.
  26. Continue doing this until the chocolate starts to soften, then stir in:
    • 8 drops of red bean
  27. Stir and repeat steps 25 & 26 until chocolate is melted and color is desired redness.
  28. Dip broken end of finger into the melted chocolate.
  29. Use a fork or toothpick to drizzle more of the melted chocolate onto the finger cookies to resemble blood drippings.
  30. Return cookie back to cooling rack to completely dry and for the chocolate to harden, about 20 minutes.
  31. Store in airtight container for up to 1 week.

Whole-Wheat Witch Finger Cookies  Detail

Prep Time: 15 min
Cook Time: 25 min
Inactive Time: 30 min chill time
Difficulty: Intermediate
Servings: 24
Serving Size: 1 cookie