Witch Fingers are made from butter cookies. You’ve got 2 options by the way, whether to use butter or margarine. I’ve tried both in baking, but in different recipes. For some reasons, I found my cookies more tasty when I use margarine. The color on the other hand is also much darker and livelier, and not to mention that it’s cheaper too.
For the fake blood, I used Clara Ole’s strawberry jam (non-sweet; the cookies are already sweet that it can be overwhelming when paired with a sweeter jam) and plain almonds for the nails.
Please don’t overbake your Witch Fingers. Don’t cook them longer than the 25-minute baking time or else it would turn hard as a rock!
Finally, use a knife or a pair of scissors to create the knuckles and the lines and wrinkling on the fingers!
So without further adieu, here’s my Witch Finger Butter Cookies Recipe! 🙂
- 1 cup margarine
- 1 cup icing sugar
- 1 egg
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- strawberry jam (blood)
- Using an electric mixer (use paddle attachment), beat together butter, sugar, egg, beat in flour, baking powder and salt until it formed a dough.
- Cover the dough with a cling wrap and refrigerate for 30 minutes.
- Place on a baking sheet and bake in 325°F (160°C) oven for 20 to 25 minutes or until a little golden.
- Let cool for 3 minutes.