Description
These crispy witch finger shortbread cookies combine a buttery, crunchy texture with a nutty pistachio glaze, perfect for Halloween parties or festive treats.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- Almond slivers or sliced almonds (for fingernails)
- 1/2 cup (70g) shelled pistachios, unsalted
- 1 cup (120g) powdered sugar
- 2–3 tablespoons whole milk or dairy-free alternative
- 1/2 teaspoon almond extract (optional)
- Green food coloring (optional)
Instructions
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add vanilla extract and mix until combined.
- Sift and add dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Shape the witch fingers: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Take about 1 tablespoon of dough and roll it between your palms into finger-shaped logs approximately 3-4 inches long. Pinch the dough along the sides to create knuckles. Press an almond sliver at one end for the fingernail.
- Bake: Place the shaped fingers 1 inch apart on the baking sheet. Bake for 20-25 minutes or until edges are lightly golden.
- Cool completely on a cooling rack before glazing.
- Prepare pistachio glaze: Blend 1/2 cup shelled pistachios with 1 cup powdered sugar and 2 tablespoons milk in a food processor until smooth. Add more milk as needed to reach a pourable consistency. Stir in 1/2 teaspoon almond extract and green food coloring if desired.
- Glaze the cookies: Drizzle or dip the cooled fingers into the pistachio glaze. Place cookies back on the parchment-lined tray and let glaze set for at least 30 minutes before serving.
Notes
Use softened but not melted butter for best dough texture. Chill dough for 20 minutes if too soft to shape. Cool cookies completely before glazing to prevent melting. Store cookies in an airtight container at room temperature to keep crisp. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use plant-based butter and milk alternatives. The pistachio glaze can be made a day ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12
- Sodium: 50
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
Keywords: witch finger cookies, shortbread cookies, pistachio glaze, Halloween cookies, spooky treats, buttery cookies, festive baking