FOR THE FINGERS:
1 cup butter, room temperature (2 sticks)
⅓ cup granulated sugar
½ cup powdered sugar
½ teaspoon salt
1 Tablespoon pure vanilla extract
2¼ cup all-purpose flour
1⅓ cups pecans finely ground/chopped about 2¼ cups whole pecans
2 cups powdered sugar for dusting
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Cream butter and sugars until light and fluffy; about 3-5 minutes.
Mix in vanilla extract and salt.
Slowly mix in flour just until combined. Wipe down the sides of the bowl with a spatula. Turn up mixer to high and mix for 30 seconds.
Mix in pecans until combined.
Scrape down the sides and bottom of the mixing bowl with a spatula.
Shape into long, thing fingers, but not too thin.
Place on greased baking sheet.
Bake in oven for 16-20 minutes.
Allow to cool slightly then transfer to a cooling rack.
Once completely cool roll in a bowl of powdered sugar, slightly pressing the sugar into the finger.
FOR THE FINGERNAILS:
Sliced almonds
Red food dye/coloring
Tube of white decorating icing (baking aisle in grocery store)
Place almonds into a small bowl and add some dye to the desired redness, stirring and tossing to coat evenly.
Spread almonds onto a paper towel and allow to air dry several hours.
Apply a small drop of the icing to one end of each finger and attach the “nail”. Let set and arrange on platter or into treat boxes.
*Note this recipe can be make without the fingernails for a nice cookie for anytime eating!
