These ghastly little nibbles are rich with cheesy flavor, and a real snap to make. Prep and Cook Time: 55 minutes. Notes: Keep the dough cool as you work with it to prevent stickiness.
5 tablespoons butter
1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1 large egg
30 sliced almonds
How to Make It
In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.
This recipe is flawed for sure but thanks to the other reviews and a little creativity mine turned out great! Here's what I did. First refrigerated the dough overnight. Then rolled them, cut them and put them in the freezer for 15 minutes. Then shaped them and made the knucle grooves before putting salt on. I found pinching the fingertips and knuckles much like the edge of a pie crust worked well. Then brushed them lightly with a egg wash. I made a seasoning combo of salt, seasoning salt and a touch garlic powder and sprinkled that on with a salt shaker. I dipped the tips of the almonds in the egg wash and pushed them in the end of the finger tips sticking inside the dough. With these few changes the almonds stayed in place and were super yummy with the added seasoning! Thanks for the great tips! Hope it turns out well like mine did!
I thought these were ok. I followed the recipe and they did look like fingers. I found it difficult to handle the dough, so I had to keep putting it back it the freezer so that I could work with it. My only problem with the recipe was that I found it a bit bland. My family like it better then I did and asked that I make them again.
This was fairly messy at first but freezing for 15 minutes really helped. I found that adding flour as your forming the fingers help also. Mine came out kinda Fat fingers, but they were still pretty awesome. Oh and after cooking, I broiled for about a minute or two and it burned the almonds enough to look extra creepy:) All in all, I enjoyed the process and will do again next year.
These were fun to make and everyone at my Halloween party was very impressed! Mine turned out perfectly, wrinkles and all. 15 minutes in the freezer made the dough too stiff to roll out. 8-10 minutes is enough. I baked them with convection, and they were a light crispy texture. No cheese melted out like other reviewers described. I agree, they were great with the Devilish chorizo chili!
Cheddar Witch's Fingers were a hit! They were a welcome addition to our Halloween Tea Party menu. It is nice to have a Halloween treat that is savory rather than sweet. The cheese did melt and make the edges crispy. In my opinion, it was a bonus. I would roll them a little thinner next time.
These are delicious. They are going to a 55 and older Halloween party. I found it necessary to bake for 19 minutes. A suggestion: make sure that you firmly press the almonds into the "finger". I found myself with loose almonds. No worries, though, witch's fingers are more gross with missing finger nails!
I made the fingers then put them back in the freezer for 15 minutes. I used dried cranberries that I soaked in water for a bit for the nail since they were for preschool and had to be nut free. They did spread a bit during baking but still turned out well. This will be my go-to Halloween treat recipe for school for sure since it's not sugary and can me made without nuts!!