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Frankensteins Monsters Toes

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  • Prep 1 hr 10 min
  • Total 2 hr 10 min
  • Servings 36
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Make these crispy wrigglers out of refrigerated sugar cookie dough and blanched almonds painted with red food color.
Created Jul 27, 2010
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  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/4 cup (50 mL) all-purpose flour
  • 1/3 cup (75 mL) butter or margarine, melted
  • 1 egg
  • 1/2 tsp (2 mL) almond extract
  • 7 drops neon green food colour
  • 36 whole blanched almonds
  • 1/2 tsp (2 mL) red food colour


  • 1
    In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
  • 2
    Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.
  • 3
    Heat oven to 375ºF. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased baking sheets, place shapes 2 inches apart.
  • 4
    Press almond, colored side up, into one end of each toe to look like toenail. About 1 inch from each end of each toe, squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
  • 5
    Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.

Expert Tips

  • Tip 1
    Tip: Blanched almonds are almonds that have the skin removed. They are widely available in grocery stores.
  • Tip 2
    Tip: For more vibrantly colored fingers, use paste food color instead of liquid food color.

Nutrition Information

No nutrition information available for this recipe
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