Looking for a fun, yet super creepy looking Halloween party dessert? These witch finger cookies outta do it!
I'm going to share with all of you my family's recipe, but I will warn you ahead of time, this is all done by hand - no electric mixers. Also, there are no exact measurements with this recipe. Yet for some reason, these cookies turn out delicious each and very time!
My family's traditional white Italian cookie recipe ingredients:
- 2/12 lbs of flour (I always just "eye" half of a 5 lb bag)
- 2 cups sugar
- 3 tbs baking powder
- 2 sticks of butter flavored Crisco
- 5 - 6 eggs (You will have to determine how many to use once you mix the dough. Start with 5.)
- Milk (set aside the milk gallon and add little by little)
- 2 tsp vanilla extract
Preheat the oven to 350° and mix together (with your thoroughly washed hands) the flour, sugar, and baking powder. Make a hole in the center of the mixture. Then lightly beat 5 eggs in a separate bowl with the vanilla. Pour the egg and vanilla into the hole. Mix everything together with your hands. Squishing the dough in your hands will help the process. Then add the 2 sticks of Crisco and mix together with your hands. The dough should be dry. This is where you will determine whether you need another egg. I did end up adding another egg to my dough because it was too dry. Add about a 1/2 cup of milk and mix. When the dough is crumbly, yet will stick together when you form a ball, it is good to go. If the dough sticks to your hands, it needs more flour.
I started off with a ball just slightly smaller than a golf ball, then rolled it into the finger shape. Don't worry about making it smooth, the bumps can be the witch's warts (ew). At one end of the finger, I formed the nail bed by squeezing the end together and then flattened it out with my thumb. This will make it easier for the almond slivers to be adhered with the frosting. I used the end of a butter knife to make the knuckle wrinkles. (Is that what they are even called?)
Bake for 7 - 10 minutes just until lightly browned. These cookies can go from soft and moist to hard and crunchy in a matter of a minute so be sure to watch them. I know mine are done just by the smell because I've made them so many times.
Once they are cooled, adhere the slivered almonds with red colored frosting. I used the Wilton Icing Writer Tube.
I don't know about you guys, but the finger on the left and the finger on the right creep me out!
FYI - The recipe above makes a HUGE amount of cookies!