It’s officially October (aka the best month of the year and 31 days of Halloween) and while we’ve been decorating the house for a week already, it’s time to hone those creepy cookie skills. I made these witch fingers last Halloween and recently tweaked the recipe so they'd hold their shape better. Now all of the ghoulish details you add before baking will be intact when they come out of the oven. Crack that grimoire open and make some magic.

Ingredients:

½ C. non-dairy butter

½ C. coconut oil

1 C. confectioners sugar

1 flax gel egg (recipe here)

2 t. almond extract

1 t. vanilla extract

1 t. salt

2 ½ C. flour (GF option here)

12 almonds



Prep time: 10 min

Cook time: 10-15 min

Yield: 24 fingers (I mean cookies)

-Preheat your oven to 350 degrees.

-Using a stand mixer, combine the butter, coconut oil and confectioner’s sugar until creamy.

-Add the flax egg and extracts, then the salt and flour and combine.

-Scoop out 2 T. mounds at a time and roll them between your palms like you’re making a dough snake, then place on a baking sheet and fine-tune the finger shape. I like to pinch in a couple places to give each finger noticeable joints and taper one end in preparation of the almond nails. I also take a sharp paring knife and score a few times at each knuckle - have fun with decorating them, no one wants to eat bland-looking digits!

-Split the almonds along their biases with a paring knife and push one half flat into place on the tapered end of each finger. If you’re feeling especially witchy, you can “paint” the almond nails with drops of food coloring (black and/or green would look fantastic).

-Bake for 10-15 min or until the edges are golden brown.

-Remove from the oven and cool on a rack.

Spooky fun to make AND eat!