Spooky Butterfinger Finger Cookies
Adapted from a handwritten recipe in my Fancy Lady Recipe box (est. 1940s)
Ingredients
Cookies
- ½ cup salted butter, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- 1 cup all purpose flour
- ½ cup finely chopped Butterfinger bars (about 3 ounces) PLUS 4 tablespoons crushed for the coating - see below
Fingernails
- ⅓ cup sliced almonds (about 1 ounce) NOTE: You should buy a larger bag of sliced almonds (e.g. 5 ounces) and select the best almonds that are intact and look like fingernails.
Coating (enough to coat them twice)
- ¼ cup powdered sugar
- 4 tablespoons very finely crushed Butterfinger bars
Instructions
Make the cookie dough
- Combine the butter and powdered sugar until fully incorporated; then mix in the vanilla.
- Add the flour and mix until just combined and the mixture holds together (don’t overmix).
- Stir in the chopped Butterfinger bars.
- Split the dough into manageable pieces (about 6–8), and roll each into a rope about the width of your index finger, refrigerating any dough you're not working with if it becomes too warm. For context, my ropes were about 8-10 inches long.
- This process can be a bit fiddly, so I suggest that you squish the dough into a little log, then gently roll with your fingertips. If the dough comes apart while you’re rolling just squeeze it back together!
- Place the rolls on parchment paper and transfer to a plate or sheet pan; cover loosely with a towel.
- Place in the refrigerator for 20-30 minutes, until firm enough to slice cleanly, but not so firm that they crack while slicing.
Make the coating
- While the dough is chilling, prepare the topping by first chopping the Butterfingers very finely. You can also use a food processor or blender, but pulse just until you achieve the consistency you’re looking for. If you do it too long, the heat could melt the candy.
- In a shallow bowl, toss with the powdered sugar and set aside.
Prep and bake the cookies
- When ready to bake, preheat the oven to 325°F.
- Line baking sheets with parchment and set aside.
- Cut the chilled dough into 2½-inch lengths.
- Place on the parchment-lined baking sheet about 1 ½ inches apart.
- Press a sliced almond into the top of each cookie, with the pointed side up to mimic a fingernail. The pointy end should be slightly over the end of the cookie and you can mold the dough around and underneath the almond to make the fingertip look more realistic.
- Make sure that the almonds are firmly pressed into the cookie, as they can fall off if not. If the dough is too hard, let the cookies sit for a bit to warm up.
- If any almonds do fall off they can easily be reattached after baking. See instructions below.
- Bake for about 13-15 minutes, until very lightly golden on the bottom and just firmly set (they should stay pale, not deeply browned).
- Transfer to a wire rack and cool until they are easy enough to handle, about 5-10 minutes.
Coat the cookies
- While still warm, very gently coat each cookie in the powdered sugar mixture. These are delicate cookies so use a light hand and be careful to not knock off the almond fingernails!
- I like to gently press the topping into each finger so it adheres better.
- For a thicker coating, wait a few minutes to allow the first coat to set a bit, then roll a second time.
- As noted above, if a fingernail does fall off you can glue it back into place - just make a little paste combining powdered sugar and water, glue the nail back on, and let it fully dry.
- Cool completely on a wire rack before storing. See storing instructions below.
- YIELD: About 24 cookies, depending on how thick you roll the logs and how you slice them.
Notes
Yield: About 24 cookies, depending on how thick you roll the logs and how you slice them.
Storage: Store in an airtight container at room temperature for up to one week, however these are best enjoyed within 3-4 days of baking. The powdered sugar coating can absorb moisture over time, so you can gently toss the cookies in a little extra powdered sugar before serving if you like.