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.

Renee

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
50
Yield:
50 cookies
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

74 calories; protein 0.9g; carbohydrates 5.6g; fat 5.5g; cholesterol 9.8mg; sodium 23.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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