Severed Finger Cookies Recipes

SEVERED FINGERS HALLOWEEN COOKIES

Steps:

• Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. crack each whole almond into halves. and 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.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add 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 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two 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.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.
• note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.

SEVERED FINGER SUGAR COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
• In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
• Bake 15 minutes. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.

SEVERED FINGER COOKIES

Steps:

• in large bowl.beat butter until creamy ,mix in sugar,egg and vanilla,then mix in the flour,baking powder and salt .cover dough with plastic wrap and refrigerate for 30 minutes
• preheat oven to 325 using hands and working quickly ,roll a heaping tablespoon of dough into a finger shape .place fingers about 3 inch apart on a ungreased cookie sheet.stick a sliced almond on one end of each for a fingernail.use a table knife to make crosswise knuckle marks in the middle of each cookie bake until lightly golden ,20 to 25 minutes transfer to a rack to cool.
• meanwhile in a small saucepan cook jam over low heat until it reaches a saucy consistency. once liquefied remove from heat and pour in a small bowl .dip the severed end of each cookie into the sauce

SEVERED FINGERS HALLOWEEN COOKIES RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. Place food coloring in a shallow bowl. crack each whole almond into halves. and 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. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners'sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add 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 to 30 minutes. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two 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. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach. Bake until lightly browned, about 12 minutes. Cool completely. Note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.