Cooking With the Corleys

My oldest has talked about Halloween every single day for the past two weeks. As the unofficial magic-maker in our house, I’m always up for a themed dessert—especially one the kids can help with. I grew up eating witches’ fingers every Halloween season, and I love that I get to pass on that tradition with my own crew. These cookies are creepy in the best way, super simple to make, and seriously tasty. Think shortbread meets sugar cookie. They’re perfect for a Halloween party or a spooky baking afternoon at home.

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 1½ teaspoons almond extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Strawberry jam (for decorating)
• 30 whole blanched almonds or sliced almonds (one for each cookie)

Instructions:

1. Make the Dough:
   • In a large bowl, using a stand mixer (or hand mixer), cream together the butter and sugar until light and fluffy.
   • Beat in the egg, vanilla, and almond extract until well combined.
2. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
3. Chill the Dough:
   • Wrap the dough in plastic wrap, pat into a disk, and refrigerate for at least 30 minutes.
4. Shape the Fingers:
   • Preheat oven to 325°F. Line baking sheets with parchment paper.
   • Scoop about 1 tablespoon of dough and roll into a 1-inch ball. Then shape into a 3-inch long finger.
   • Place fingers on baking sheet about 2 inches apart.
   • Using the dull side of a knife, make 3 shallow cuts in the middle of each finger to resemble knuckles.
   • Pinch the dough slightly above and below the knuckle to create a more realistic shape.
   • Press your finger into the top of each cookie to form an indentation for the almond “nail.”
5. Chill Again:
   • Place the shaped fingers in the freezer for a few minutes while preparing the next batch.
6. Bake:
   • Bake chilled cookies for 15–17 minutes, or until lightly golden at the edges.
   • Remove from the oven and let cool on the baking sheet for a few minutes.
7. Decorate:
   • Add a small dab of strawberry jam in the indentation at the top of each cookie.
   • Press an almond into the jam to resemble a fingernail.