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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Old Fashioned Ginger Snaps


UPDATE: I have updated this post to include a printable recipe.  Get ready for holiday and fall baking!  You can make these for any holiday by just swapping out the sugar color.

It's Christmas Cookie time!  The flavor of these ginger snaps embody the perfect Christmas cookie. The dark molasses and this combination of spices are flavors I tend to only crave in the Winter.  All that coated in glittering sugar, how can you go wrong?!  I like to almost under bake these so they stay chewy and have less "snap" but some people like a nice crispy cookie.  This is a long standing debate in my family.  My dad will make these same cookie this year and I can guarantee they will be crispy!  To each his own!  Happy baking!

printable recipe

Recipe:
3/4C Vegetable Shortening
1 C Sugar
1 Egg beaten
1/4C Molasses
2 C All Purpose Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ground Cloves
1 tsp, Ground Ginger
Decorative Sugar (I love to use Holiday colors)

  1. Sift all dry ingredients (excluding decorative Sugar) and set aside
  2. Cream Sugar and Shortening
  3. Add Egg and Molasses and beat well
  4. Slowly add in sifted dry ingredients until mixed
  5. Cover and Chill 30-60min
  6. Preheat oven to 375 degrees
  7. Roll dough into balls the size of a walnut
  8. Roll balls in Decorative Sugar, completely coating and place on an ungreased baking sheet 2" apart (these will spread out)
  9. Bake 7-10 minutes depending on how chewy or crispy you like your cookies.
  10. Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool
  11. Store in an air tight container
PRO TIP: If you like them chewy put a slice of white bread in the storage container with your cookies.  It will add extra moisture and keep them from hardening.

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Location: Ridgewood, NJ 07450, USA

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