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Almond Shortbread Fingers

Almond Shortbread cookies shaped like fingers for Halloween, and served with blood red vanilla pudding.
Cook Time15 mins
Servings: 12 cookies



  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds
  • 2 cups flour


  • vanilla SnackPack pudding cups
  • red food coloring


  • Beat butter, sugar, cornstarch, and almond extract. Add salt and almonds, and mix well.
  • Add flour and mix until combined.
  • Form a disc with the dough, and wrap tightly in plastic wrap. Chill for 30 minutes.
  • Use pieces of the chilled dough to form 4-inch long by 1-inch wide logs. Press small dots of dough into two spots on the log to form knuckles. Use a knife to cut 3-4 wrinkles in the knuckles. Press an almond slice on one end for a fingernail.
  • Place on a baking sheet, and bake at 350F for 15-18 minutes. Remove to a cooling rack.
  • For dip, mix desired amount of red food coloring into pudding. Serve with cookie fingers.


If dough chills longer than 30 minutes, it will need a few minutes (up to 10 minutes) out of the fridge to soften before working.