Halloween Finger Cookies

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These frightful cookies are sure to please on Halloween! After cooling, add red icing or red-tinted white chocolate to the end of the cookie and under the nail.

Submitted by Renee
Published on July 19, 2018
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
50
Yield:
50 cookies
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Ingredients

Original recipe (1X) yields 50 servings

  • 1 cup unsalted butter

  • ¾ cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 ¾ cups all-purpose flour

  • 1 cup ground pecans

  • 50 almonds

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

  2. Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.

  3. Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.

  4. Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.

Cook's Notes:

Substitute almond extract for the vanilla if you prefer.

Ground almonds can be substituted for the pecans.

Nutrition Facts (per serving)

74 Calories
6g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 74
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 24mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 1g 2%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.