Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar with an electric mixer until pale and fluffy, about 2 minutes.
- Beat in the egg, almond extract, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- Scoop out about 1 tablespoon of dough and roll it into a finger shape, roughly 3 inches long and 1/2 inch thick.
- Place the shaped dough on the prepared baking sheets, spacing them 2 inches apart. Press a whole almond into one end of each cookie to resemble a fingernail.
- Bake for 20 to 25 minutes, until the cookies are set and very lightly golden at the edges. Let cool completely on the baking sheet.
- Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth.
- Dip the end opposite the almond into the melted chocolate, then place on wax paper to set. Chill until chocolate hardens, about 15 minutes.
Nutrition
Notes
For a different flavor, swap almond extract for orange or lemon extract, or use hazelnuts instead of almonds.
If the dough feels too soft to shape, refrigerate it for 20 to 30 minutes before rolling.
Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
To make ahead, shape the dough and freeze the unbaked cookies on a tray, then bake from frozen, adding 3 to 5 minutes to the bake time.
Avoid overbaking; the cookies should be set but not browned, or they will be too crisp.
For a bloodier look, tint the melted chocolate with a few drops of red food coloring or drizzle with red icing.
Serve these Halloween sugar cookies on a platter with the chocolate-dipped ends pointing outward for a spooky severed finger effect.