Looking for some fun "finger foods" (pun intended) to prepare this Halloween? How about Witches Fingers?? They taste better than they look, trust me.

Here's what you will need:

1 cup butter, softened

1 cup icing sugar (powdered, or confectioner's sugar) sifted

1 egg

1 teaspoon almond extract

1 teaspoon vanilla

2 3/4 cups all purpose flower

1 teaspoon baking powder

1 teaspoon salt

3/4 cup whole blanched almonds

1 tube red decorator gel

Directions: Mix together butter, sugar, egg, almond extract and vanilla. Then, beat in the flour baking powder and salt . Cover and refrigerate mixture for 30 minutes. Working with one-quarter of the dough at a time and (the remaining dough should stay refrigerated) roll heaping tablespoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a knife, make slashes to create knuckles.

Place on lightly greased cookie sheet in 325* F oven for 20-25 minutes or until pale or golden. Let finger cookies cool for three minutes. Lift up almond and squeeze red decorator gel onto nail bed and press almond back into place so gel oozes out from underneath. Repeat with remaining dough.

Makes about 5 dozen fingers.

Cake

1/2 Cup Unsalted Butter
1 Cup Sugar
2 Large Eggs
2 Cups Unbleached Cake Flour
3 teaspoons Baking Powder
1 teaspoon Sea Salt
1¼ Cup Buttermilk
2 teaspoons Vanilla

Frosting

1½ Cups Unsalted Butter - softened
6 Cups Powdered Sugar
1 teaspoon Vanilla
2 teaspoons Buttermilk

Cake

Preheat oven to 375°F

Cream butter and sugar. Add eggs.

Mix flour, baking powder and salt.

Gradually add dry ingredients to wet while alternately adding buttermilk.

Mix in vanilla.

Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening.

Bake 25 minutes or until edges are light golden brown.

Allow cakes to cool in pans for 10 minutes. Transfer cakes to cooling racks. Allow to cool completely before frosting.

Frosting

In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.

Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.

Add vanilla and buttermilk.

Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.

Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.

Originally seen on wonkywonderful http://wonkywonderful.com/