I made these cookies for the first time last year, and they were so much fun, and so delicious that they were requested again this year!
They’re just sugar cookies, but instead of rolling the dough out flat and using cookie cutters, you roll it into a long “tube” (or worm, as my kids call it), cut it into finger lengths, then score “knuckes” into the dough, press on a sliced almond and bake!
The recipe I found on Pinterest calls for cinnamon and cardamom in the dough. Props to the author for getting creative, but I prefer a more simple flavor profile, so here’s my dough recipe:
- 1 C Sugar
- 1 C Butter
- 1 Large Egg
- 2 tsp Vanilla Extract
- 3 tsp Almond Extract
- 1 tsp baking powder
- 3½ C Flour + some for dusting
- Sliced almonds (for finger nails)
- Cocoa Powder (for dusting the knuckles)
- Cream butter and sugar (whip until fluffy). Add egg, vanilla extract and almond extract. Mix until combined.
- In a separate bowl, mix together baking powder and flour.
- Add flour mixture to the wet ingredients and mix until the dough is no longer sticky to the touch. The more flour you are able to incorporate into the dough, the better the fingers will hold their shape. However too much flour and the dough will crumble when you try to roll it out. It's a fine balance 🙂
- Chill the dough in fridge for 1 hour. Preheat your oven to 325°F.
- Take out a small ball of the refrigerated dough. Roll it out into a thin line.
- Cut finger sized lengths and round the end of each finger. Apply an almond shard, score the knuckles, then bake in your preheated oven for 10-12 minutes.
- Once the cookies have cooled, use a dry paint brush to dust cocoa powder over the knuckle grooves and around the almond shard.
I love to eat mine with a cup of coffee. Eyeballs optional 😉