October 22, 2009

Bloody Finger Halloween Cookies - An Annual Tradition!

I am winding down my week's 'vacation' which is actually a 'staycation' as I took the week off from work but no plans to do anything but get caught up with my family, my home and my laundry! Today I have a pound of butter on the counter just waiting for my attention... to be made into Halloween Cookies! Which kind will I make? I'm not sure but it may be the ever-popular 'severed finger cookies' that my teenagers love.

If you've been a long time reader of my blog you may remember the Severed Fingers Cookie recipe I posted three years ago (you can find the original post here.) Well, it's that time of year again, so let's do a repost! These cookies taste so good! It's a delicious sugar cookie, but with the almonds for fingernails and the food color for blood, it's the perfect Halloween cookie for your next teen or adult party.

Severed Fingers Cookies

1 tablespoon red food coloring
30 almonds
2 large eggs
1/4 teaspoon vanilla
1/2 cup butter, at room tempature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
1 pinch salt
1 2/3 cups flour

Place food coloring in a shallow bowl. Toss the almonds 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 an electric mixer combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add 1 whole egg, the extra yolk and the vanilla. Beat until smooth. 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. Roll each piece 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 parchment lined 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 at 350 about 12 minutes.

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