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Frightening Fingers

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  • Ready in: 20 to 25 minutes


  • 1 cup butter (no substitutes)
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 ¾ cups flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • Red decorating gel
  • ½ cup sliced almonds


  1. In a mixing bowl, cream butter and sugar. Beat in egg and extracts. Combine 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-inch balls. Shape balls into 3x1⁄2-inch fingers. Using the flat tip of a table knife, make an indentation on one end for the fingernail. Place a sliced almond on the indentation. Make 3 slashes in the middle of each finger for knuckles. Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 20 to 25 minute, or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail, allowing gel to ooze around nail. Remove to wire rack to cool. Yields about 5 dozen cookies. Dortha Strack, Cape Girardeau, Mo.