Ingredients
Equipment
Method
Instructions
- Cream the softened butter, brown sugar, and vanilla extract until smooth and creamy.
- Sift together flour, cinnamon, and salt, then fold into the butter mixture until combined.
- Shape the dough into a rectangle and slice into finger-sized strips.
- Pinch the strips to form knuckles and add almond 'nails' at the tips.
- Chill the shaped cookies in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake the cookies for 9-11 minutes until the bottoms are golden.
- Cool the cookies on a wire rack before serving.
Nutrition
Notes
These cookies can be made ahead and stored in an airtight container for up to a week.