• Preparation Time 45 minutes
  • Baking Time 25 minutes
  • Makes about 40 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 40 whole, blanched almonds
  • Red icing gel, optional
  • 1 cup Crisco® All Vegetable Shortening
  • 1 cup icing sugar
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2¾ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 15-20 drops green food colouring
  • ¼ cup Smucker’s® Pure Seedless Strawberry Jam

Serving Size: about 40 cookies


Serving Size: about 40 cookies

  • Paint, using a small paint brush, each almond with red icing gel. Set aside to dry while preparing cookie dough. These will become your nails!
  • Beat shortening, icing sugar, egg, almond and vanilla extracts in large bowl on medium speed of electric mixer. Add flour, baking powder and salt and beat until combined. Mix in green food coloring, a few drops at a time until desired color is achieved.
  • Divide dough in two, wrap in plastic wrap and refrigerate for 30 minutes.
  • Shape 1 heaping tablespoon (15 mL) of dough into finger or toe shape. Make slashes in several places with a sharp knife to form knuckles. Place on prepared baking sheet and press painted “nail” (almond) in one end of “finger” or “toe”.
  • Bake in preheated oven for 20 to 25 minutes until golden. Remove from oven and let cool on baking sheet. When cooled, remove nail from “finger”, place ¼ tsp (1 mL) of strawberry jam on nail bed, and replace nail, pressing down lightly so that jam oozes out from beneath.
  • Preheat oven to 325ºF (160ºC). Line two baking sheets with parchment paper.


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