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Severed Fingers Halloween Cookies

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Severed Fingers Halloween Cookies
3 (61 ratings)
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No, those aren't fingers in your candy bowl, they're delicious and buttery almond cookies. Serve this recipe at your next Halloween gathering to give your guests a scare.
Servings
30
Ingredients
  • 2 tablespoon red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 cup butter, at room temperature
  • 1/2 cup confectioners' sugar
  • 5 tablespoon granulated white sugar
  • pinch of salt
  • 1 2/3 cup all-purpose flour
Directions
  1. Heat the oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. Place the food coloring in a shallow bowl and crack each whole almond into halves. Toss them into the bowl with the food coloring and stir them until the color is evenly distributed. Leave them in the bowl and stir them every so often until the color is as dark as you like.
  3. Separate 1 egg. Set aside the white. In a small bowl, whisk together the yolk, the remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add the egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20-30 minutes.
  4. Divide the dough in half. Work with 1 piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3-4 inches long. Pinch the dough in 2 places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  5. When all of the fingers are formed, brush lightly with the egg white. Position almond nails; push into dough to attach.
  6. Bake until lightly browned, about 12 minutes. Cool completely.
 
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