Halloween is just about my favorite holiday. Plus, this time of year the weather is starting to turn cool, fall is in the air, and both Mike and my birthday’s are in the 10 days leading up to Halloween. It’s just always a great time.
For several years now, I’ve been working on my spooky treats. This is one that I love, and although it looks kind of gross they are actually delicious. And the effort is 100% worth it. When your party guests show up and see these sitting around, it’s amazing!
Severed Finger Cookies
Makes about 5 dozen
2 sticks of butter, at room temp
1 cup of powdered sugar
1 egg, at room temp
1 tspn each of vanilla and almond extract
2 1/2 cups all purpose flour
1 tspn baking powder
1 tspn salt
about 60 slivered almonds
red decorating gel
Combine all the wet ingredients in the bowl of a stand mixer and mix on medium until well combined. In a separate bowl, mix the dry ingredients together, and then slowly incorporate the dry into the wet. Once the dough is combined, chill in the fridge for about 30 minutes. This will slightly firm the dough, which will make shaping it into fingers easier.
Preheat the oven to 325 degrees and prep your baking sheets. You will want to either use Silpats, parchment paper or aluminum foil sprayed with Pam.
Take the chilled dough out of the fridge and drop heaping tablespoons onto your baking sheets. Using clean hands, shape them into finger-shaped cookies. Give them a gentle squeeze to create indentations where the knuckles would be. Then, using a clean knife, create “wrinkle” marks for knuckles. Place an almond sliver at the tip of each cookie to look like the nail.
Bake until golden brown, about 20 minutes.
To make them a little creepier, remove the almond, squeeze on some of the decorating gel on the “cuticle” and then put the almond back on. The illusion of bleeding nails really sells the effect. You can also dip the bottoms of the cookies into the gel, to create a severed finger look. And don’t forget the occasional chocolate chip “wart!” Let them sit for about an hour so the gel settles.