Witches' Fingers

20 12
Recipe By
(21) 21 Reviews
Prep Time
Total Time


You'll hear hoots and howls when you present a platter of these Halloween treats. Our Witches' Fingers cookies are spooktacularly delicious!

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What You Need

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Make It

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  • Pre-heat oven to 325°F. Mix together 1 cup Kraft Smooth Peanut Butter, 1/2 cup sugar and 1 egg.
  • Shape small amounts of dough into fingers and place on baking sheet. Make indentations for knuckles with edge of spoon.
  • Dip almonds into red food colouring and place on end of each finger. Press down to form nail. Bake for 12 minutes or until set. When still soft, re-form into finger shape with edge of spoon. Let fingers fully cool before removing from baking sheet.


  • 12

Nutritional Information

Serving Size 12
Calories 158
% Daily Value
Total fat 11g
Saturated fat 1.9g
Carbohydrate 11.8g
Dietary fibre 1.2g
Protein 5.2g
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tecla972 |

    I tried it for halloween this year, the kids had fun shaping their own cookie-finger. It was slightly crumbly while they were eating it, although the joy in their faces as they eat their own "shaped" cookie-fingers made it even more memorable. In the future, I'll try it with a different cookie recipe and see how this will work.

  • graceg01 |

    I found that the fingers turned into puddles. I had to take them out of the oven every 5 minutes or so,reform them,put them back in the oven.Had to do this 2 or 3 times.I think they would work better using your old fashioned peanut butter cookie recipe.I intend on trying it again using my suggestion and will post my results.

  • janai |

    This was the worst recipe I've ever made and all of the Kraft recipes I've made (many) have always turned out so well. The fingers did not "re-form" easily at all; instead they ended up a gooey and crumbly mess. I had to wonder when there wasn't a hint of flour in this recipe. Stay away from this one!