Total Time
55mins
Prep 30 mins
Cook 25 mins

Presented By: Roxann Roberts, The Glass Bazaar

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Beat butter and sugar in bowl of heavy duty mixer, until light and fluffy.
  3. Add vanilla and salt.
  4. Add flour, 1/4 cup at a time, blending after each addition.
  5. Stir in pecans.
  6. Dough will be heavy.
  7. Using 1 heaping tablespoonful per cookie, shape dough into"fingers" about 3 inches long and 1/4 inch in diameter.
  8. Place cookies on parchment paper-lined cookie sheet.
  9. Using a knife, lightly score"fingers" a few times across the center and near the top to resemble knuckles.
  10. "Paint"almonds with food coloring and press into the top of the cookie to resemble a fingernail, if desired.
  11. Or make an indentation in the top to resemble a fingernail.
  12. Bake for 25 minutes or until lightly brown.
Most Helpful

I thought they were too salty. Next time, I'll use unsalted butter as well as cutting it down a bit. Some of the rolled out fingers I dipped in sugar before adding the almond slice and that did help. They looked great though!

LuvDMB October 30, 2006