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finger cookies

As you may know, we LOVE holidays and any opportunity to makesomething festive and creative for the occasion. Going through some old recipes we’ve collected over the years, we found these creepy finger cookies from the newspaper way back in 2002 and thought we’d take a stroll down memory lane.

Finger Cookies
Back when Cindy first found this recipe, she would make these festive cookies for a much younger Lindsey and Claire – these fun cookies were always a huge hit! The kids had fun pretending to pick their nose, scratch each other and even give us the one finger salute! Gasp! Those pesky little ones… We sure are happy they grew up!

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Start by whipping the butter until creamy. Add sugar, egg and vanilla, mixing well. Add flour, baking powder and salt and beat until completely mixed.

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The mixture will be crumbly looking but moist to the touch. Cover and place in the fridge for at least 30 minutes.

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Once chilled, roll a heaping tablespoon of dough into a finger shape for each cookie. Sometimes we grabbed more dough for bigger fingers or less for “pinky” fingers.

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Use a butter knife to make knuckle marks in the finger cookies.

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Slightly flatten the front of the finger to create a nail. Bake for 20 or 25 minutes until fingers are slightly golden.

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Have fun with these frightfully good fingers!

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Happy Halloween!

Here’s the Recipe:
Ingredients
For Cookies:
1 cup (2 sticks) butter, softened
1 teaspoon baking soda
1 cup powdered sugar
1 teaspoon salt
1 egg
1/2 cup sliced almonds
2 3/4 cups all purpose flour

For icing glue:
1/2 cup powdered sugar
1 teaspoon water

Directions
In large mixing bowl, beat butter until smooth and creamy. Add sugar, egg and vanilla, mixing well.  Add flour, baking powder and salt. Beat until completely mixed.

Cover dough; refrigerate for 30 minutes.

Preheat oven to 325 degrees.

With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. IF the dough gets sticky and hard to work with, put it back into the refrigerator for a little while.

Place fingers on ungreased cookie sheet about 3 inches apart. Use butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.

Bake 20-25 minutes, until fingers are slightly golden. Remove from oven; let cool.

Prepare icing glue: Mix 1/4 cup powdered sugar with 1 teaspoon water in a small bowl until the consistency is similar to that of paste.  Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.

Nom. nom. nom.