SEVERED FINGERS HALLOWEEN COOKIES
This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.
Provided by Queenkungfu
Categories Dessert
Time 1h12m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.5, Fat 8.2, SaturatedFat 4.2, Cholesterol 41.1, Sodium 74.7, Carbohydrate 19.3, Fiber 0.6, Sugar 8.3, Protein 2.9
SEVERED FINGER COOKIES
NOT A REAL SWEET COOKIE BUT FUN AND EASY TO MAKE .if dough gets sticky in step two and hard to work with ,return to refrigerator to re- chill ....happy halloween
Provided by Lisa Lemke @grammajbug
Categories Cookies
Number Of Ingredients 10
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
LADIES' FINGERS
Make these eerie, but totally edible almond cookies that resemble ladies' fingers. The final touch is red fingernails, which are dyed raw almonds. Let them beckon to you from beyond the grave, summoning you right over to the serving plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
- 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 15 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.
FRIGHTENING FINGERS
These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties.-Natalie Hyde, Cambridge, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen cookies.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle., Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3x1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle., Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 73mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
FINGER COOKIES
Finger cookies are usually found in sets of five. If you think they look weird, you should see the cookie person to whom these fingers belonged.
Provided by Clare Crespo
Yield Makes about 50 fingers
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, beat the butter until smooth and creamy.
- 2. Add the sugar, egg, and vanilla extract and mix well.
- 3. Add the flour, baking powder, and salt and beat until completely mixed.
- 4. Cover the dough and refrigerate for 30 minutes.
- 5. Preheat the oven to 325°F.
- 6. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
- 7. Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.
- 8. Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the Icing Glue. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
- 9. Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
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