These cookies are shaped like fingers: a small rolled log of buttery dough, tapered at one end, with a sliced almond pressed on as the fingernail and lines scored in for knuckles. After baking, red gel food coloring around the nail makes the blood. The recipe makes 24 cookies and takes 35 minutes, with 20 minutes of prep and 15 in the oven.
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The dough is a basic butter cookie with almond extract added alongside the vanilla, so the cookies taste faintly of almond. The shaping is the only fiddly part.
What Goes into the Dough
- All-purpose flour (2 ¾ cups): gives the structure so the fingers hold their shape.
- Baking powder (1 teaspoon) and salt (½ teaspoon): the baking powder helps the cookies rise, and the salt balances the sugar.
- Unsalted butter (1 cup, softened) and granulated sugar (1 cup): creamed together first. The butter adds richness and tenderness.
- Egg (1 large): binds the dough.
- Vanilla extract (1 teaspoon) and almond extract (½ teaspoon): the almond extract gives the nutty note.
- Sliced almonds (½ cup): the fingernails.
- Red gel food coloring: for the blood effect once the cookies are cool.
Mixing the Dough
Cream the butter and sugar for 3 to 4 minutes, until the mixture is light and fluffy. This works air into the dough. Beat in the egg and both extracts, then add the dry ingredients gradually and mix only until combined. Overmixing can make the cookies tough.
Start with room temperature butter and egg. Set them out about 30 minutes before you start and they mix more easily into a smooth dough.
Shaping the Fingers
Take about 1 tablespoon of dough and roll it into a finger, tapering one end to make the fingertip. Press a sliced almond onto the tapered end for the nail. Use a knife to score lines into the dough for the knuckles. Each cookie can look a little different, which helps.
Place the cookies about 2 inches apart on two baking sheets lined with parchment paper. Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are lightly golden. Leave them on the sheets for 5 minutes, then move them to a wire rack to cool completely before adding the red coloring.
Variations
- Chocolate: replace ½ cup of the flour with cocoa powder.
- Sprinkles: add a sprinkle of green or orange sugar, or Halloween sprinkles, on top before baking.
- Gluten-free: use almond flour in place of the all-purpose flour. The texture may be slightly different.
- Other shapes: the same dough can be shaped into ghosts or pumpkins.
What to Serve with Them
A pumpkin spice latte pairs with the buttery sweetness of the cookies. For something savory, a cheese platter with crackers and fruit balances them, and cookie cutters can shape the cheese into bats or pumpkins. A green punch made with lime sherbet, lemon-lime soda and a splash of pineapple juice suits a party table, with gummy worms or eyeball candies floating on top.
Time and Nutrition
Prep is 20 minutes and baking is 15 minutes, for 35 minutes in total. Each cookie has about 150 calories, 7 grams of fat (4 grams saturated), 18 grams of carbohydrates, no fiber, 5 grams of sugar, 2 grams of protein and 50 milligrams of sodium.
FAQ
Can I make the dough ahead of time?
Yes. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for about 15 minutes before shaping.
How should the cookies be stored?
In an airtight container at room temperature for about a week. For longer storage, freeze the cooled cookies in a freezer-safe container, with parchment paper between the layers, for up to 3 months.
What can replace the almond extract?
An equal amount of vanilla extract, or hazelnut extract for a different nutty note. This is useful if you want to avoid almond extract because of allergies.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spooky Halloween Finger Cookies: A Fun Recipe to Try!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Take a small portion of dough (about 1 tablespoon) and roll it into a finger shape, tapering one end to form a fingertip.
Press a sliced almond onto the tapered end to create a fingernail.
Use a knife to gently score lines into the dough to resemble knuckles.
Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, use red gel food coloring to add a “blood” effect around the almond fingernails.
Notes
For a chocolate twist, substitute ½ cup of the all-purpose flour with cocoa powder for chocolate finger cookies.
Add a sprinkle of green or orange sugar on top before baking for a festive touch.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 150 calories |
| Sugar Content | 5g |
| Sodium Content | 50mg |
| Fat Content | 7g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 18g |
| Fiber Content | 0g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |