Posted By Kimberly Turner on Oct 21, 2014 in Baking, Berries, Cookie Recipe, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Featured, Food Fun, Fruit, Fruit & Vegetables, Halloween, Haskap, Holidays & Events, How To Cook, Kids Recipes, Sweets, Vegetarian | 0 comments

This recipe for How to Bake Haskapa Witchy Finger Cookies gives you a nice spooky looking batch of green, gnarly fingers with bloody fingernails and blood dripping out of the torn joint.

These cookies are easy & fun to make for the kids too, as they simply cannot mess them up. Witch fingers should look knobby & dislocated, with different lengths, maybe even a few warts on the too.

Decorating them after baking with haskap jam makes them look like they have authentic blood on them.

Finish them off with some pumpkin or squash seeds, and you have a complete look of scary witch fingers, perfect for Halloween.

Not only will the kids think these cookies are awesome, they also taste great, and adults will love them too.

These cookies can also double as monster fingers for a scary birthday party treat for boys or girls, who are into monsters.

Sound scary enough? Here’s how you do it.

Haskapa Witchy Finger Cookies:

I have used some beautiful, crimson Haskapa Jam to paint blood around the fingernails and to give some gore to these Halloween treats.

Since you have to form these cookies to hold their shape for the fingers, it is important to have a dough texture that is firm.

Since the butter is very rich, and the baking temperature is high, you want to avoid the cookies spreading too much, so you will have make sure you add enough flour to the dough mixture.

Make the fingers are about the size of an average ring finger, and for the fingernails, you could use squash, pumpkin or watermelon seeds, or almonds.

Type: Cookie Recipe

Prep Time: 30 min
Bake Time: 8 – 12 min
Yield: about 2 1/2 dozen

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

2 3/4 – 3 cups flour + bench flour – Extra flour is to keep dough from sticking to your fingers while forming cookies and to keep work surface dusted.
3/4 cup butter
2 large eggs
1 cup white sugar
1 cup brown sugar
1/4 tsp baking soda
1/4 tsp baking powder
dash salt
a few drops vanilla extract
10 – 15 drops green food coloring
pumpkin, squash or watermelon seeds for fingernails – almonds will work too

Instructions:

Preheat oven to 375 degrees F.
Using a standing mixer or large mixing bowl, cream butter.
Add sugars to butter and beat until very well combined.
Add eggs, one at a time, and beat until light and fluffy.
Combine the flour, baking soda and baking soda.
Gradually, add dry ingredients to the butter, sugar and egg mixture.
Stir in the vanilla extract and green food coloring, making sure it is well distributed.
Form fingers making sure they have a gnarled appearance, rolling into cylinder shapes with your hands or on a work surface with a little bench flour.
Apply fingernails.
Using a sharp paring knife, tap to make lines for the finger joints.
Bake on parchment or silicone sheets for 8 to 12 min, depending on the size of the fingers.
Using Haskapa jam, outline fingernails and apply some bloody gore where desired.

Children and adults will find witchy fingers cookies to be a fun Halloween party favorite.

The green, bent fingers are very cool, and you can get your creative side working.

The blood & gore provided by the Haskapa Jam looks quite real, and the seeds are amazing as pointy fingernails to complete the look, as well as being edible.

All in all, a fun recipe for all to enjoy making & sneaking to eat.