Desserts
Scary Fingers
Desserts
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Scary Fingers
Level
Easy
Prep
10 minutes
Cook
10 minutes
Servings
40 fingers
  • This three-ingredient recipe is a snap to put together and will have your Halloween guests grabbing for more.
Key Ingredients
Toll House
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Mini Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Ingredients
Make It
Step 1
Preheat oven to 350° F.
Step 2
Cut squares of dough apart. Sprinkle surface of work area lightly with flour. Roll each piece of dough into 1/2-inch ropes, 3 to 4 inches long. Place 2 inches apart on ungreased baking sheets. Bend each rope slightly to create crooked fingers, if desired. Refrigerate for 10 minutes.
Step 3
While cookie dough is chilling, make 40 candy fingernails. Pinch off small pieces of taffy; stretch and form into pointy fingernails. Set aside.
Step 4
Bake for 10 to 12 minutes or until light golden brown. Remove baking sheets to wire racks. While cookie fingers are on the baking sheets and still warm, carefully place a fingernail on end of each cookie finger. Let stand for 2 minutes; remove to racks to cool completely. Nails will warm and stick to the cookie fingers. Store in tightly covered container.