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Witches’ Fingers with Pumpkin Dip

Witches' Fingers with Pumpkin Dip

Witches’ Fingers with Pumpkin Dip

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Witches' Fingers with Pumpkin Dip
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Course: Halloween Cookies, Hand-Shaped CookiesDifficulty: Medium



Almond butter cookies for Halloween, formed into scary multi-colored Witches’ Fingers cookies with an almond fingernail. Serve these with a yummy Pumpkin Dip made with cream cheese and pumpkin spice. Also called Zombie Fingers!


  • For the cookies
  • 1 cup butter, at room temperature

  • 1 cup powdered sugar

  • 1 large egg

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 2-3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3/4 cup whole raw almonds

  • green food coloring

  • brown food coloring

  • For the dip
  • 1 (8-ounce) package cream cheese, at room temperature

  • 2 cups powdered sugar

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 1/2 cup plain yogurt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon ground ginger


  • Make the cookies
  • In a large mixing bowl, beat butter and sugar until creamy. Stir in egg and extracts. In a separate bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture. Divide dough into two halves. To one half of the dough, add a few drops of green food coloring and mix well. Or, for multi-cultural fingers, divide the dough into three portions and tint two of the portions with more or less brown food coloring to create black and brown zombies (not pictured). Cover and refrigerate for 30 minutes.
  • Pre-heat oven to 325F and line baking sheets with parchment paper. For each cookie, take a heaping tablespoon of dough (or more for larger fingers) and roll it into a finger shape. Press one almond firmly into one end for the nail…make sure one end of the almond is firmly inserted into the dough so it does not fall off. Shape knuckles by squeezing lightly with your fingers, then score the top with a knife to create the wrinkles in the knuckles. Place fingers on prepared baking sheets and bake for 20-25 minutes or until the un-tinted fingers turn a pale golden color. Let cool for 3 minutes, then remove to wire racks to cool.
  • Make the dip
  • Beat all dip ingredients until smooth and creamy. Serve finger cookies with pumpkin dip. Keep refrigerated until serving.



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