So I'm going to two halloween parties this year and wanted to make the witch finger cookies for both, my question is what is the best way to go about the whole thing. I think I get the concept but just want clarification on some stuff.

-I usually use NFSC recipe; is this the best one? is there something better?
-Do I put the almond on and paint it before I bake?
-Will they hold their shape when i bake them?

If anyone can help answer my questions that would be great. Thanks!

Chris

can anyone help?

I don't know but I'm curious too!! So here's a bump!! I just saw some pics that were amazing!! Maybe you could pm the poster of a picture in the gallery?

Kim

I don't know if this will help at all, but until someone else comes up with something else, here is a link to the witches fingers I make out of dough.

http://www.marthastewart.com/recipe/ladies-fingers-and-man-toes?autonomy_kw=pretzel%20witch%20finger&rsc=header_4

You may be able to apply some of the ideas. Again, not sure if this helps as you are doing a cookie version, but at least it is something in the interim and gives you a bump.

I used NFSC recipe and just added a few drops of green to the dough while it was mixing. All I did was grab a small blob of dough (very scientific method!)
and roll it into a finger shape. (Think pre-school and play-do!) then I "squished it in areas (more technical baking terms!) and used the back of a knife to make the knuckles wrinkles. I pressed the almond into the tip to make an indentation, but I didn't bake it in the cookie because I wanted to have BLOOD gooshing out from under the nail!! I baked the cookies, let them cool, then put some strawberry jelly down near the base of the nail, and a little royal in the "indent" and pushed the almond down. The jelly oozed out from under the bottom of the nail, but the RI held down the rest of the almond. Then I used a paintbrush to give the "manicure" with the black food coloring! (You could also color the almonds before you glue them down.
Hope that helps. I attached a photo as well, so you could see! Good Luck!
(Everybody LOVED them!)

Correction! After I looked at my pic, I remembered that I used the back end of a frosting tip to make the knuckle wrinkles! Sorry, it's been a year since I've made them. I also threw a little "blood" around the stumps! Have fun!

Oh... my... "blood around the stumps"? Auugghh!!!

Absolute Halloween perfection! Very cool cookie, Joanne!

Thanks Tracy!

Thanks so much Joanne! That does clarify my questions. I can't wait to see the look on people's faces when i bring them into the party. I want to make these and also with a small tulip cutter i'm making monster feet! I <3 Halloween!

Those are great Joanne914. Thanks for sharing.

Joanne914, what is the degree of the oven to bake and for how long do you bake? I also want to try these. Your cookies are awesome! Perfect way to creep out your guests!

AmyGonzalez....sorry, haven't been on CC in a couple of days...I bake at 350 (just like NFSC) for about 7-8 minutes.

Thanks so much!

If you go to allrecipes.com, look up the recipe and read the comments and reviews. There are lots of tips and variations of this recipe there.

I had some time to try these witch fingers for the first time, and they were the most fun and easy to make! Thanks to fiddlesticks for her inspiration and instruction, hers are the best I've seen. Here are the ones I did.

www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1278242

I have made these every year for a while now.....(I have a pic in my photos) I usually use a "spritz" recipe. It's like NFSC, but I find they hold their shape better. I just pinch the shape of the knuckles and use the back of a knife for the lines on the knuckles. I then use a little red piping gel and stick on a blanched almond for the nail.
I've made green fingers, but I find the kids like those better and adults the white one.
HTH

I have another question about these creepy creations. What is the secret to keep the cookie from spreading when baking?

They will spread a little, but not much. I use the NFSC recipe which hardly spreads at all.

I used the NFSC recipe and they spread big time.

Amy, I'm scratching my head wondering why your NFSC spread so much?!
I've used the recipe for a long time, and I've never had a problem with it.
Are using butter or margarine? Are your cookies chilled before you bake them? I myself have always used Imperial margarine, and it works like a charm for me. I do know that lots of folks here at CC use butter though, and have good results too.

I think the key is the chilling. I always put mine in the fridge or freezer for 5-10mins before baking, and it helps.

Well, I use butter, but I think maybe I didn't leave them in the fridge long enough. Next time I try them I'll leave them in there longer. Thanks guys for your help!