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A woman's hand holding a Halloween finger cookie.

Halloween Finger Cookies

Slightly spooky and slightly silly, these olive-oil based Halloween finger cookies are a fun treat to make for seasonal parties (or just baking at home with your kiddos).
Course Dessert
Cuisine American
Keyword dairy free, halloween finger cookies
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 91 kcal
Author Dairy Free for Baby

Ingredients

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ⅓ cup olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 24 sliced almonds
  • 2 tablespoons raspberry jam (or any jam of your choice)

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, combine the flour, baking soda, and salt.
  3. In another large mixing bowl, whisk together the sugar, olive oil, egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Roll heaping tablespoons of dough into thin log shapes and place on the baking sheet. (Tip: If the dough is too crumbly when rolling, add an extra drizzle of olive oil to the bowl, then try again).
  6. Press down the end of each one with the tip of a butter knife, then place a small dollop of raspberry jam in the indent. Press a sliced almond on top as the “fingernail”. Use a knife to cut a few lines behind the nail and a few further down the dough to look like knuckles.
  7. Bake at 350 degrees F for 10-12 minutes, until cookies are turning a light golden brown at the edges. Let cool on the pan, then enjoy!

Recipe Notes

  • If the dough is too crumbly, add an extra drizzle of olive oil. This can happen if the flour is packed into the measuring cup instead of spooned and leveled. The extra oil will help it hold together.
  • If you prefer the dough to retain a thin log shape instead of spreading a bit, you can chill the shaped dough for an hour prior to baking. I don’t mind that they spread a bit. My husband says they’re just chubby fingers.
  • Store at room temperature in an airtight container for up to 3-4 days.

 

Nutrition analysis (approximate per cookie): 91 calories, 3.5 g fat, 0.5 g saturated fat, 45 mg sodium, 14 g carbohydrate, 0.5 g fiber, 7 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 3%, Potassium: 0%