Comida Kraft
Recipe Box

Frightening Witch's Finger Cookies

Frightening Witch's Finger Cookies is rated 4.230769230769231 out of 5 by 26.
Prep Time
15
min.
Total Time
35
min.
Servings

20 servings, 2 cookies each

You'll feel pretty good about your artistic talents when you see how easy it is to make these rather realistic-looking Halloween cookies!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Reserve 40 nuts for later use; process remaining nuts in food processor until finely ground. Beat next 5 ingredients in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)
  • Roll dough into 40 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 reserved nut into end of each dough finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
  • Bake 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

Size Wise

This kid-friendly cookie makes the perfect spooky treat for a special occasion.

Special Extra

Brush nut on each cookie with red food coloring before baking.

Servings

  • 20 servings, 2 cookies each

Nutritional Information

Serving Size 20 servings, 2 cookies each
AMOUNT PER SERVING
Calories 150
Total fat 10g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 85mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 5g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from These are easy to make and do look creepy, not too sweet. These are easy to make and do look creepy, not too sweet. However, I used a 1 Tb cookie scoop to measure out each cookie and the recipe yeilded only 27 cookies NOT the 60 as stated. Since I made these for a Halloween party with about 40 confirmed guests I'm really disappointed. Perhaps this measurement wasn't tested? Use 1/2 Tb for each cookie and you'll get close to 60 cookies. I've since found other recipes similar that call for 2 1/2 cups of flour and yeild 60 cookies. I'll try one of those next time.
Date published: 2010-10-29
Rated 4 out of 5 by from "Stirring" in the almonds was a joke. "Stirring" in the almonds was a joke. This dough was way too stiff. I had to CUT in the nuts. I added extra almond extract. I used a 1/2 tbs. scoop which netted out exactly 52 cookies from the dough. At 15 min bake, I found the bottoms browned and the tops did not. Altho they held their shape after baking and they look pretty good. I'm hoping our party hosts and guests will find them a fun treat!
Date published: 2010-10-29
Rated 5 out of 5 by from I made this receipr for an adult Halloween party and they were a big hit. I made this receipr for an adult Halloween party and they were a big hit. I added extra almond flavoring and they tasted great. Each cookie was different in size and shape. I lightly smudged sections of each finger with a mixture of blue and red food coloring. This was a great effect. I left the almonds natural and after they baked, it looked great. They were thee hit of the party.
Date published: 2009-11-07
Rated 5 out of 5 by from Super cute cookies! Super cute cookies!! Many users claimed they were dry, but they're supposed to be like an almond shortbread...so I thought they were great. I added 3 drops of green food coloring to the dough so they looked more 'witchy' and didn't have any karyo for attaching lost nails so i used a little honey instead. They were a hit!
Date published: 2009-10-30
Rated 3 out of 5 by from I made these for my brother who loves halloween my fingers were a little fat but turned out pretty... I made these for my brother who loves halloween my fingers were a little fat but turned out pretty good for my first try.I thought they were very dry,sorta tasted like a pecan sandie cookie, I'll probably make again.If I can fiqure out how to make them a little more moist.Any suggestions?
Date published: 2009-10-24
Rated 3 out of 5 by from The cookies look great...though using one tablespoon of the batter I could only get 32 cookies out... The cookies look great...though using one tablespoon of the batter I could only get 32 cookies out of one batch. The cookies look and taste great, but are a little on the dry side. I will try them again but maybe adding a little milk will make them a little more moist.
Date published: 2009-10-29
Rated 5 out of 5 by from I love the look! I love the look! But I thuoght they were dry, so next batch I changed to Philadelphia Cream Swirls with cinnamon& brown sugar 8oz. & changed to 2 cups flour, French Vanilla extract, then refrigerated dough for 1hr.I also left out ground almonds.And put red on cut edge.
Date published: 2009-10-20
Rated 3 out of 5 by from My "fingers" were a little fat, wasn't sure if recipe was for self rising or cake flour. My "fingers" were a little fat, wasn't sure if recipe was for self rising or cake flour. Used self rising. Difficult forming fingers and cutting knuckles. Had to do alot of improvising. Will try again with some changes. Too dry and crumbly when done. Some fell apart.
Date published: 2009-10-27
  • 2016-09-29T11:03CST
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