Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup all-purpose flour
1/2
teaspoon green gel food color
1/4
cup sliced blanched almonds
Preparation
Heat oven to 350°F.
Crumble dough into medium bowl. Stir or knead dough with flour and green food color until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
Shape into 65 (3/4-inch) balls. Shape each ball into a 4-inch finger. Press sliced almond onto end of each finger. Using toothpick, make 3 indentations just below the almond “fingernail” and another 3 indentations in the middle of each finger to form the knuckles.
Place 1 1/2 inches apart on ungreased cookie sheet; bake 7 to 8 minutes or until lightly browned just around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in covered container at room temperature.
