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Why I Love This Spooky Finger Cookie Recipe
I do not usually partake in the gruesome side of Halloween. Honestly, growing up, we hardly knew it was even a special day. Yet, as you know, I love an occasion and love having any excuse to celebrate, especially with a baked good. So, this Cookie of the Month is a delicious shortbread-type cookie. And if you want to be festive, it can easily be shaped into spooky fingers. Ok, these aren’t spooky at all but absolutely delectable! With toasted pecans and butter, what more can I say?!
Shaped into fingers, these are fun to pass out for Halloween. But as a cookie, they can be enjoyed year-round! Happy Halloween!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature on a spooky themed platter. Arrange them so the finger shapes are visible and, if you like, add a little jam for an extra eerie effect.
To store – Store in an airtight container for up to 5 days. Alternatively freeze in a freezer safe container for up to 2 months.
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Spooky Finger Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup toasted pecans chopped
- ⅔ cup sifted powdered sugar
- ½ cup unsweetened coconut
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Spread the pecans out on a small baking sheet and place in the preheated oven. Toast until fragrant, 5-10 minutes. Remove from the oven and let cool slightly. Then, chop in a food processor until finely ground. Set aside.½ cup toasted pecans
- In an electric mixer, cream the butter to ensure it is soft. Add prepared pecans, powdered sugar, coconut, flour, and vanilla extract. Mix until completely combined.8 tbsp (1 stick) unsalted butter, ⅔ cup sifted powdered sugar, ½ cup unsweetened coconut, 1 cup all-purpose flour, 1 tsp vanilla extract
- To make fingers, take a little dough and roll into a thin log. The cookies expand slightly so for fingers, roll to a ½-inch diameter.
- Cut to the desired length and shape knuckles and finger lines or leave in plain log shapes. Add a sliced almond for a fingernail.
- Place on a parchment-lined baking sheet and bake for 20-25 minutes. The cookies will be slightly puffed and golden on the bottom.
- Cool on pan for 5 minutes then move to rack to cool completely.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Just love love you 😘❤️ I too love entertaining. although my food is either a hit or Miss. but always looks good and fabulous!! I always tell my guests if you don’t like it. You need to lower your standards !!🤩
Love the recipes and videos