Yea, they look pretty revolting and usually receive a reactionary ‘um, ew’ when first seen but these severed finger cookies (from Rachel Ray) are really, really good and a perfect scary treat for the season.
Serve them up for your Halloween shindig (or for any occasion really. Nope, not weird at all) and find out who out of your friends has the most cannibalistic tendencies.
SEVERED FINGER COOKIES
50 SERVINGS | PREP 40 MINS(PLUS CHILLING) | BAKE 25 MINS
- 1 cup unsalted butter, at room temperature
- 1 cup confectioners sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sliced almonds
- Raspberry jam
- In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees . Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool. *Tip: If the dough gets sticky and hard to work with, return it to the refrigerator
- Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the severed end of each cookie into the sauce.