Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes. This creates a creamy base for the cookies.
- Add the egg and almond extract to the butter mixture, then beat until well combined, creating a smooth, cohesive batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a stiff but workable dough forms.
- If you'd like, add a few drops of food coloring to the dough for a more eerie look, kneading gently to distribute the color evenly.
- Divide the dough into 12 equal portions and roll each into a thin, elongated finger shape about 4-5 inches long and slightly tapered at one end. Be gentle to keep the shape smooth and bony.
- Place the shaped cookies on the prepared baking sheet, spacing them apart for spreading.
- Use a small knife to carve knuckle joints and subtle cracks to give the fingers a creepy, bony appearance. Press an almond slice onto the top of each finger as a realistic nail.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the nails look slightly toasted.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will become crisp and delicate as they cool.
- Once cooled, they are ready to serve—creepy, crunchy, and perfect for Halloween festivities. Enjoy your spooky edible spells!
Notes
For extra creepiness, use red food coloring in the dough to create a bloodshot look or add tiny red candies for a gory effect.