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Nutrition Facts

Serving Size 1 (36g)

Recipe makes 15 servings

The following items or measurements are not included below:

30 blanched almonds

Calories 146
Calories from Fat 62 (42%)
Amount Per Serving %DV
Total Fat 6.9g 10%
Saturated Fat 4.1g 20%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 44mg 14%
Sodium 63mg 2%
Potassium 25mg 0%
Total Carbohydrate 18.9g 6%
Dietary Fiber 0.4g 1%
Sugars 8.2g
Protein 2.3g 4%

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2Bleu

Severed Fingers Halloween Cookies

Recipe #135850 | 1¼ hours | 1 hour prep | add private note
Queenkungfu

By: Queenkungfu
Sep 1, 2005

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.

SERVES 15 , 30 cookies (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. 2
    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.
  3. 3
    Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  4. 4
    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.
  5. 5
    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.
  6. 6
    When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  7. 7
    Bake until lightly browned, about 12 minutes. Cool completely.
  8. 8
    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.

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Featured Reviews for This Recipe

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From: Debi and Johnny

On Nov 17, 2009

Easy to make and fun for our Halloween Party. Everyone enjoyed them from kids to adults. Thank you. J&D

1 person found this review helpful

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  • From: SuperSam

    On Nov 8, 2009

    Wow these were definitely worth the effort. I t takes a while to get them jut right but they were a big hit at my Halloween party. They did taste good, too. My 2 year old nephew couldn't get enough!

    0 people found this review helpful

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  • From: Andrewzmom

    On Nov 1, 2005

    These sure caused quite a commotion at the Halloween party! Everyone loved the looks and flavor of these cookies. I made a few adaptations like substituting sliced almonds for nails and adding slivered almonds for a bone sticking out of the other end of the finger. I also omitted the egg wash and food coloring, but added red gel icing for an erie "garnish". These are fun for kids to help with; keep in mind to roll them thin, as they will spread and flatten a little while baking. Thanks for a great party recipe!

    14 people found this review helpful

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  • reviewer icon

    From: ChipotleChick

    On Oct 13, 2005

    What a great recipe! Spooky-looking! I used sliced almonds because that was what I had on hand, and they worked great! These are tasty too! Thanks!--I also wanted to add that I love the effect that the egg-wash gave them...gave them a nice hint of 'decomposing' yellow!

    12 people found this review helpful

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  • Read all 46 reviews

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