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Frightening Fingers

 Frightening Fingers
These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties.—Natalie Hyde, Cambridge, Ontario
30 ServingsPrep: 25 min. + chilling Bake: 20 min.


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Red decorating gel
  • 1/2 cup sliced almonds


  • In a large bowl, cream butter and sugar. Beat in the egg and
  • extracts. Combine the flour, baking powder and salt; gradually add
  • to the creamed mixture. Divide dough into fourths. Cover and
  • refrigerate for 30 minutes or until easy to handle.
  • Working with one piece of dough at a time, roll into 1-in. balls.
  • Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a
  • table knife, make an indentation on one end of each for fingernail.
  • With a knife, make three slashes in the middle of each finger for
  • knuckle.
  • Place 2 in. apart on lightly greased baking sheets. Bake at 325°
  • for 20-25 minutes or until lightly browned. Cool for 3 minutes.
  • Squeeze a small amount of red gel on nail bed; press a sliced almond

2 of 2

Frightening Fingers (continued)

Directions (continued)

  • over gel for nail, allowing gel to ooze around nail. Remove to wire
  • racks to cool. Yield: about 5 dozen cookies.
Nutritional Facts: 1 serving (2 each) equals 123 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 156 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.