Last-Minute Halloween: Easy Lady Fingers

If you’re trying to be kind of festive, but find yourself running out of time this Hallow’s Eve, you should TOTALLY make some lady fingys. It’s SUPER EASY: Just a basic sugar cookie recipe, a little food coloring, a paint brush, and some slivered almonds, and you’re done!

The movie marathon is starting in a few hours (I may be the only one that watches, but so be it), and I refused to celebrate one of the best holidays without at least SOMETHING kind of creepy and festive. And I love cookies. So here we are.

What’s super great about these (besides how simple they are to make) is that you really can’t mess up. Halloween isn’t about being perfect, in fact, the more imperfect the better! When you’re rolling out your fingers, it’s up to you how you want them to look. Do you want them to be bent and out of shape with brownish-yellow nails, or perfectly manicured with your favorite color like you’ve just brought them home from the salon? It’s totally up to you. Go all out!

Since I made these for my family, I figured I should keep things kind of tame (I’ve seen examples of lady fingers where the ends have been dipped in raspberry jelly to look like they’d just been severed off the hand!), but next year? Next year we’re upping the ante.

Until then, this is the perfect last-minute Halloween project for you and your friends, served however you’d like. Maybe all in a bowl? Or, you can be like me, and use it as a prop to point to things I want, but am too lazy to get myself. It’s whatever you choose!

HAPPY HALLOWEEN, GUYS!! Be safe. Make sure all the kids that come to your door know how adorable they look, because they always do.



What You’ll Need:

  • Food-safe paintbrush
  • 1-2 tablespoons red food coloring (or your favorite color, OR leave them plain)
  • 30 blanched almond slivers
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour


Place food coloring in a small bowl, and, using a small food-safe paintbrush, color one side of each almond. Set aside on a sheet of wax paper to dry.

Separate one egg. Set the egg white in the fridge; we’ll need it later. In a small bowl, whisk together the yolk, remaining egg, and vanilla extract until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer, or a wooden spoon), combine the butter, both sugars, and salt. Beat on medium speed until well combined. Next, add the egg mixture and mix until well combined and smooth, about 2-3 minutes. Add the flour, then mix on low speed until JUST combined.

Wrap the dough in plastic wrap, then chill in the fridge for 25-30 minutes to firm up.

While the dough is chilling, preheat the oven to 350 degrees F, and line two cookie sheets with parchment paper.

Once your dough has chilled, divide the dough in half, working with one half at a time. Keep the remaining half in the fridge wrapped in plastic wrap until you’re ready to use it. Lightly flour your work station.

Using a knife or bench scraper, divide the first half into 15 pieces. Roll each piece back and forth with your palms into a finger shape (whether they be really thin fingers, or really short fingers, or really craggily fingers, it’s up to you!), about 3-4 inches long. Pinch the dough in two places on one end to create knuckles. Lightly score each finger with the back of the knife to create the natural lines we have in our fingers. Push down on the nail bed LIGHTLY to make it easier to attach the fingernails later. Transfer fingers to the cookie sheets, and repeat the process with the other half of dough. (Note: Make sure to work kind of quickly when making the fingers because the dough warms up really fast, making it harder to work with!)

Once all of your fingers have been formed, brush the egg white from earlier lightly over each finger to create a light browning once they’re in the oven. Position each almond nail, then push down to attach (Be careful not to push to0 hard so you don’t a. chip a nail or b. misshape the finger). If you find that the nail isn’t attaching, add a little more egg white to the area to create a sort of glue.

Bake in the oven until slightly browned, about 10-12 minutes. Let cool completely.


SOURCE: Adapted from Martha Stewart 


Took a Cookie Break From Howling at the Moon (It’s Almost Halloween!)


Last night I was scouring the hundreds of recipes that I have saved in the “bookmarks” section of my internet browser. It seems like the idea to bake  is always a prominent fixture in my mind, but the looming question is always, “Now WHAT am I going to make?” I also wanted to make something to take to work tomorrow. (I have this plan that I’m going to make friends with everyone in my office…one baked good at a time. So far, so good. )

Cookies are instant friend-makers.  Make no mistake about it, my friends.

I wanted to keep things relatively simple today. I didn’t want to use a ton of dishes and utensils, I didn’t want to have to go to the store in a desperate search for an obscure ingredient, and I DEFINITELY wasn’t in the mood for a super complicated recipe. But just because I wanted to take it easy, doesn’t mean that I wanted to make some run-of-the-mill cookie that you can just as easily make from a box. I wanted sugar cookies, but it just wouldn’t be a product of my kitchen if there wasn’t  a little something extra. Thus, I decided on the classic, simple, yet eye-catching Black and White Cookie.

And for the record, I used a ton of dishes and utensils. Eh, we can’t win ’em all.

DSCN0232Baking is so relaxing, don’t you think?

DSCN0235DSCN0239I am thoroughly enjoying owning a Silpat. What is parchment paper? I’ve forgotten. (Just kidding. My Silpat is a little bigger than my baking sheet, so I still keep a roll of parchment paper around just in case.)

I used my trusty ice cream scoop to evenly measure out my cookies. It’s funny, I use that ice cream scoop for everything from cookie batter, to cupcakes, to pancakes, but never, ever for ice cream. Weird, right?


An hour later, I had thirteen of these babies. They’re HUGE.

So, as I started making the glazes for these monster-sized cookies, I couldn’t help feeling like I wasn’t taking these cookies as far as they could go. And of course, I was also feeling a little festive. SO, to celebrate All Hallow’s Eve (CAN YOU BELIEVE IT’S TOMORROW? I mean SERIOUSLY, where did October go??) I decided to dye the white glaze orange with food coloring!! I think I got a little too excited, but I just can’t help it when that happens.

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Making vanilla glaze is insanely simple, and it was my first time using corn syrup. Such a huge bottle, and all I needed was a tablespoon for the glaze. How will I ever use that entire bottle of light corn syrup? OH WELL, GUESS I HAVE TO MAKE A TON OF STUFF NOW WITH GLAZES AND THEN EAT THEM ALMOST IMMEDIATELY AFTER. Life is so hard!

Isn’t that the prettiest orange color you’ve ever seen? I love dying food! I can’t believe I don’t do it on a daily basis. What do you guys think of purple spaghetti? Okay, sorry. Too far.


I’m so incredibly proud of these cookies. AND I’m TOO EXCITED to bring them to work tomorrow. Despite my best efforts to get everyone in the office to dress up like Bumble Bees (Or an equally embarrassing group costume), I couldn’t get anyone on board to celebrate Halloween with me. At least now we can acknowledge that tomorrow is one of the coolest holidays ever,

Next time, I’m using brown butter for these cookies. I can’t wait.

What You’ll Need:

For the Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 2/3 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large egg

For the Vanilla Glaze

  • 2 cups powdered sugar
  • 1 Teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze

  • 4 ounces semi-sweet chocolate
  • 3 Tablespoons butter
  • 1 Tablespoon light corn syrup

Check out the full recipe here!


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