Last Saturday night I went to a Halloween party. That means one thing to me. I must bake something! I love bringing something to a party and especially a festive party. I get to try something new that I wouldn’t normally make.
There were so many options online for what to bake. Man, am I the only one that could potentially spend hours staring at foodgawker? Geez! I found this recipe in the October issue of Rachael Ray Everyday. I’ve recently been disappointed in her magazine and won’t be renewing again but I was stoked to find this little gem.
These cookies got rave reviews! Although they are just a simple sugar cookie everyone really enjoyed how creepy looking they were.
Severed Finger Cookies
Rachael Ray Everyday October 2011
1 cup unsalted butter, at room temp.
1 cup powdered sugar
1 tsp. pure vanilla extract
2 3/4 cup flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sliced almonds
Raspberry jam (I used strawberry)
1. In the bowl of an electric mixture, beat butter until creamy. Mix in the sugar, egg, and vanilla. Add in the flour, baking powder, and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.
2. Preheat 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 slice of almond on 1 end of each of the fingers as the fingernail. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, about 20-25 minutes. Transfer to a cooling rack.
3. In a small saucepan, cook the jam over low heat until it becomes more of a saucy consistency. Transfer to a bowl and dip the end of the fingers without nails into the liquefied jam for a bloody look.