SIMPLE Bloody Witch Finger Sugar Cookies

SIMPLE Bloody Witch Finger Sugar Cookies

Halloween, that wickedly wild time of year when the freaks come out to play and things get real spooky, ya know? It’s the season that gives us all an excuse to let our inner monsters roam free, and what’s Halloween without some creepy, kooky treats? So, brace yourselves, my fellow misfits, ’cause we’re about to dive headfirst into the gnarly world of Bloody Witch Finger Cookies.

These bad boys are like the punk rockers of the cookie universe, perfect for raising hell at any Halloween bash or just satisfying your wicked cravings. So, grab your broomstick, and let’s rock and roll in the kitchen – it’s time to bake up some scary-good fun!

A Witch’s Brew of Origins:

The origin story of Bloody Sugar Witch Cookies may not be as mysterious as a witch’s brew, but it’s certainly a tale worth telling. These delightful and slightly eerie cookies are thought to have their roots in traditional European confectionery, where culinary craftsmanship met storytelling and superstition. Much like the folklore that inspired them, these cookies have a knack for casting a spell on those who encounter them.

Ingredients to Make Bloody Witch Cookies:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted Butter, softened
  • Granulated Sugar
  • Large Egg
  • Vanilla extract
  • Almond extract
  • Whole blanched almonds
  • Red or green seedless raspberry jam or jelly
  • Green food coloring (optional)
  • Powdered sugar (for dusting)
SIMPLE Bloody Witch Finger Sugar Cookies

How to Make Bloody Witch Finger Cookies:

Making Basic Sugar Cookie Dough:

  1. Mix dry ingredients: Combine all-purpose flour, baking powder, and a pinch of salt in a bowl.
  2. Cream butter and sugar: In a separate bowl, blend softened unsalted butter and granulated sugar until creamy.
  3. Add egg and extracts: Incorporate a large egg, vanilla extract, and a hint of almond extract.
  4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients until the dough forms.
  5. Refrigerate

Crafting Spooky Crooked Fingers with Eerie Fingernails:

  1. Preparing the Dough:
    • Start by taking a portion of the chilled dough from the refrigerator, working with portions about the size of a golf ball for each finger.
  2. Creating Crooked Shapes:
    • On a lightly floured surface, take one portion of the dough and roll it into a thin, cylindrical shape. Embrace the crooked and twisted aesthetic, giving each finger its own eerie, gnarled appearance.
  3. Adding Knuckle Indentations:
    • To lend authenticity to your witch fingers, use a knife to carefully carve out indentations for the knuckles along the length of each finger. This step adds depth and character.
  4. Eerie Fingernail Detail:
    • At one end of each finger, sculpt the dough into a distinctive “fingernail.” Twist and curve it to create a macabre and uncanny appearance. This fingernail detail is a key element of the sinister charm of these cookies.
  5. Final Spooky Touch:
    • Add a small dollop of raspberry jam onto the tip of each finger. Then, press the almond down onto the jam, creating the gruesome illusion of “blood” oozing from beneath the fingernail. This last move? It’s all about adding that extra spooky vibe and mouthwatering charm to your hauntingly cool creations.

Tips for a Spooky Look:

  • To maintain the spooky theme, use a little red or green food coloring in the dough for a more vibrant witchy appearance.
  • Make sure the almond fingernails are firmly attached to the cookies before baking to prevent them from falling off.
  • When adding the jam, allow it to slightly ooze out of the well, creating a more dramatic “bloody” effect.
  • Make sure those witch’s fingers flaunt a kinda wacky, irregular shape – in a “What’s going on with those fingers?” way.


Presentation Suggestions:

  1. Witch’s Hat Tower: Create an impressive centerpiece by stacking the witch-shaped cookies on a cake stand. Add a final touch by drizzling some raspberry jam down the sides, creating a “bloody” cascade.
  2. Spellbinding Platter: Arrange the cookies in a circular pattern on a large platter, placing a whole blanched almond in the center for a captivating focal point. Dust with powdered sugar for a touch of enchantment.
  3. Cauldron of Delights: Place a variety of witch cookies in a cauldron, creating a magical display that’s perfect for Halloween parties. Guests can reach in and select their favorite witch to enjoy.
  4. Witchy Party Favors: Wrap individual cookies in transparent bags, tied with black and orange ribbons, and give them as party favors. They’ll make for memorable and delicious take-home treats.
  5. Tea and Cookies: Serve these cookies alongside a pot of hot tea or spiced apple cider. The charming witches make for a delightful complement to warm beverages during autumn gatherings.

So there you have it, my fellow kitchen wizards. These wickedly delicious treats are perfect for gettin’ into the Halloween spirit or anytime you wanna cast a spell of flavor on your taste buds. Now, go ahead and whip up a batch, and remember, keep it chill in the kitchen.

Peace, love, and cookin’, y’all!

More Monterous Halloween Treats:

  • SIMPLE Jalapeño Mummy Poppers: When you want a spicy kick that’s hotter than a werewolf’s breath, these Jalapeño Mummy Poppers are here to wrap you up in a fiery embrace.
  • SIMPLE Oreo Cyclops: Feed your sweet tooth’s darkest desires with these wickedly cool Oreo Cyclops cookies – they’re staring right into your soul (and your stomach).
  • SIMPLE Fall Spiced Old Fashioned with Cinnamon Thyme Simple Syrup: As the leaves fall and the Halloween vibes rise, take a sip of the bewitching Fall Spiced Old Fashioned, featuring our killer Cinnamon Thyme Simple Syrup, and let the wild Halloween party begin.

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halloween sugar bloody witch cookies are the perfect cookie for a Halloween party.

SIMPLE Bloody Witch Finger Sugar Cookies

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  • Author: simplepartyfood
  • Prep Time: 30 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 2-3 hours (includes chill and shape time)
  • Yield: 2430 cookies 1x

Description

Creepy, scary Witch fingers made from sugar cookies with a sinister surprise – raspberry jam hidden beneath almond “nails” for a gory Halloween twist.


Ingredients

Scale

    • 2 ½ Cups All-purpose flour

    • ½ teaspoon Baking powder

    • ¼ teaspoon Salt

    • 1 Cup (2 sticks) Unsalted Butter, softened

    • 1 Cup Granulated Sugar

    • 1 Large Egg

    • 1 teaspoon Vanilla extract

    • ¼ teaspoon Almond extract

    • Whole blanched almonds (about 25)

    • Red or green seedless raspberry jam or jelly

    • Green food coloring (optional)

    • Powdered sugar (for dusting)


Instructions

MAKE THE DOUGH:

  1. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg, vanilla extract, and almond extract to the butter mixture. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
  5. Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm.

SHAPE THE FINGERS:

  1. Take one portion of dough from the refrigerator and, on a lightly floured surface, roll it into finger-like shapes. Make sure to create a slight bulge for the knuckle area. Use a knife to make indentations for the knuckles. Don’t forget to shape one end into a “fingernail” shape.
  2. Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
  3. Place the shaped fingers onto the prepared baking sheets, leaving some space in between. If desired, use a knife to gently score the dough to resemble knuckles.
  4. Gently press a whole almond onto the jam, creating the appearance of a fingernail. The jam should be underneath the almond and squish out.
  5. Arrange the witch finger cookies on the prepared baking sheets, leaving some space between them.
  6. Bake in the preheated oven for approximately 12-15 minutes, or until the cookies turn a light golden brown.
  7. Remove the cookies from the oven and let them cool for a few minutes on the baking sheets. The jam will darken slightly, resembling a creepy “bloody” effect.

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