Ingredients
2¾ cups all-purpose flour
½ teaspoon salt
1¼ cups powdered sugar
1 cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
½ teaspoon green gel food coloring
¼ cup pecans, finely chopped
⅓ cup sliced almonds
¼ cup cherry jam
Tools Needed
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Bake with Me
Preparation
Combine flour and salt in a medium bowl. Whisk together and set aside.
Add sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy. Scrape down the bowl.
Add egg, vanilla, and gel coloring. Mix again until well-combined. Scrape down the bowl again.
With the mixer on low speed, add dry ingredients, ½ at a time, and stop when the dough just comes together. Stir in the chopped pecans. Cover bowl with plastic wrap and refrigerate for 30 minutes.
Line two baking trays with parchment paper and set aside.
Remove one-quarter of dough from refrigerator. Roll 1 tablespoon of dough between your palms until it starts to form a finger shape. Keep it slightly organic and lumpy. Place finger cookies onto the prepared baking tray.
Take a single sliced almond and gently press it into the dough at one end to create a fingernail. Pinch the dough in two places to create “knuckles” and use a sharp knife to score ridges at the knuckle. Repeat with remaining dough then freeze cookies for 30 minutes. Meanwhile, preheat oven to 375°F.
Bake the trays one at a time for 10-12 minutes, or until edges are firm and tops of cookies are dry. Let cool slightly on the baking tray.
While the cookies are still warm, gently lift off the almond fingernail. Add a small amount of jam to where the almond was removed, then replace almond fingernail, pressing down to make jam ooze out.
Dip the bottom of each finger in the jam and place back onto the baking tray. Let cookies cool completely. Enjoy!