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I’ve been seeing these scary finger cookies all over the Internet and knew I had to bring them into the office. The cookie itself tastes like a cross between a sugar and a butter cookies. Not too sweet, yet not bland either.
By the second cookie sheet, I realized I needed to make the fingers a little skinnier, otherwise I’m pretty happy with the way they turned out. I’ll probably be making these again next year.
Photos of the process here.
1 cup butter, softened
1 cup white sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon almond extract)
Red decorating gel
Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.
In a large bowl, beat together butter, sugar, egg, and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle.
Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. (I skipped this part.)
Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.
Yields 3-4 dozen.
Recipe from Fabulous Foods.