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Infused Monster Fingers | Cannabis Recipe

Bloody Good Fingers!

By: Dorothy Lawson, featured in Cannabis Cactus, October 2021

Recommended Listening: Monster Jam by Bobby “Boris” Pickett

Are you feeling spooky? I know I’ve been craving some creepy Halloween shenanigans. Decorating cookies and making mock graveyards always gets me in the spirit! As does visiting ABC Cake Decorating, whom I can always count on for bloody good ideas and all my decoration needs. I made these fingers with Delta 8’s 800mg cannabis oil tincture. It’s an infused MCT Oil tincture that is 1 part Delta 8 THC, 1 part CBD. Now, who’s ready to make some infused monster fingers?

Recipe: Infused Monster Fingers

Yield: 40 fingers Prep Time: 60 minutes Bake Time: 20 – 25 minutes Tools to make this recipe: Half sheet baking pan, parchment or silicone mat, hand mixer or stand mixer, toothpicks, piping bag


  • 7 ½ oz unsalted butter, softened

  • ½ oz infused oil (I used Delta 8 Infused Oil 1:1 THC/CBD 800mg)

  • 1 cup powdered sugar

  • 1 egg

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 2 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt, 1/2 teaspoon salt, if using salted butter

  • ¼ cup sliced almonds

  • 20-30 drops green food coloring, omit if desired

  • ½ cup raspberry jelly, seedless


Think about how much medication you want to make each finger. This recipe makes 40 – 10mg portions. Know that if you are making stronger dosage fingers then you’ll need more infused oil, so you’ll need to reduce the volume of non medicated butter by how much you increase the infused oil. Consider what dosage is right for you before you do anything.

  1. Whisk together the flour, baking powder, and salt in a bowl.

  2. In a separate mixing bowl beat together butter, infused tincture, and sugar until thoroughly combined.

  3. Add in the egg, almond extract, and vanilla extract.

  4. Once combined, add your flour mixture to the mixing bowl.

  5. Add the green food coloring until it reaches that perfect monster green color. Don’t over mix, you don’t want a whole lot of air in this.

  6. Cover and refrigerate for 30 minutes.

  7. Using a tablespoon, portion each finger, all equal in size. Remember, this is your dosing.

  8. Roll the dough into a finger shape for each cookie.

  9. Squeeze slightly off-center in both directions to create the knuckle shape. Use a toothpick or something flat to make the knuckle by making a few lines over top to look like ours. Press a sliced almond firmly into one end for the nail.

  10. Place on lightly greased baking sheets or parchment-lined baking sheets.

  11. Freeze for 45 min to hold shape when baking.

  12. Fill the piping bag with jelly. Doing the dishes now would be awesome!

  13. Preheat the oven to 325℉. Bake monster fingers for 20-25 minutes. Let cool for 3 minutes.

  14. Lift up the almond slice; squeeze raspberry jelly onto the nail bed and press the almond slice back in place. You want the jelly to ooze out from underneath. Let cool.


Substitute coconut oil for the butter for dairy-free baking.

Toaster Series: Bake 10 fingers at a time in a ¼ sheet tray if baking in a large toaster oven. Reserve the rest for later. Keep unbaked dough frozen.

Did you make this ghoulishly scary treat? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at or Instagram or FB @RubyRedConfections

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