Severed Monster Finger Cookies

Name: SEVERED MONSTER FINGER COOKIES
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup salted butter, room temperature; 1 cup powdered sugar; 1 large egg, room temperature; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 2 ⅔ cups flour; 1 teaspoon salt; Sliced almonds; Tiny drop of black gel food coloring; ½ cup red jam, like strawberry or raspberry; Tiny drop of red or burgundy gel food coloring, optional

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These holiday cookies are so creepy and yet scary enough to display for your Halloween party! A buttery shortbread dough, a bit of red jam, and some simple molding make for a bloody, scary, and delicious Halloween cookie treat.

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I had to share another holiday cookie today. This one was too much fun not to share – and it’s easy.

There was a bit of trial and error on this recipe. On my first attempt, the cookies spread too much and I lost the shape of the finger. Removing the baking powder helped with this.

A second try making the dough, this time it held its shape but the flavor was lacking. Adding almond flavor, in addition to the vanilla, did the trick. The final cookie held its shape and had a delicious flavor.

Making these holiday cookies will take you back to your childhood when you adored playdoh. Rolling and shaping the fingers is a throwback to that simple pleasure. Take the time to have fun molding each cookie into a gnarled, scary finger.

TIPS FOR MAKING SEVERED MONSTER FINGER COOKIES:

Use real butter and not margarine. Real butter adds a ton of flavor and texture to this cookie.
If you don’t have gel food coloring, use a drop of red, blue, and green liquid food coloring in a small dish. Mix and use a toothpick to add a drop to the dough. Keep adding the color until you reach your desired shade.
Adding food coloring to the strawberry jam will bring more of a bright ‘blood’ color that will enhance the creepiness.

PRODUCTS USED IN MAKING THIS RECIPE:

AirBake Nonstick 2 Pack Cookie Sheet Set – These baking sheets are insulated, helping the bottom of your baked goods get perfectly browned, but not too brown.
AmazonBasics Silicone Baking Mat Sheet, Set of 2 – Why pay for the fancy French name? These are amazing…and inexpensive.
Pyrex Prepware 2-Cup Measuring Cup – use this in the microwave and put it in the dishwasher.

Complete your Halloween party eats with this recipe for Fruity Red Wine Sangria and rename it a Dracula’s cocktail. Then serve up a bowl of this recipe for Spicy Red Pepper And Feta Dip. Cut pita bread into the shape of bones to serve alongside. Scary and creepy to dip into the ghoul’s gut dip.

You can never go wrong by having too many cookies. Give these Peanut Butter Spider Cookies a shot.

SEVERED MONSTER FINGER COOKIES

Author: Eats By The Beach
Total Time: 1 hour, 10 minutes
Yield: Approximately 50 fingers 1x

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Description

A new holiday cookie classic! Shortbread Severed Monster Finger Cookies that are creepy, scary, gory, and very delicious.

Ingredients

Scale

1 cup salted butter, room temperature

1 cup powdered sugar

1 large egg, room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

2 ⅔ cups flour

1 teaspoon salt

Sliced almonds

Tiny drop of black gel food coloring

½ cup red jam, like strawberry or raspberry

Tiny drop of red or burgundy gel food coloring, optional

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Instructions

In a large bowl, cream together the butter and powdered sugar until smooth and creamy.

Add the egg, almond and vanilla extract, and black food gel. The dough should be a very pale gray. Mix until well combined. Don’t worry if you have a streak of color or two, it will add to the creepiness.

In a large measuring cup, add the flour and stir in the salt.

Carefully, on low speed, mix the dry ingredients into the butter and sugar mixture.

Remove the dough and wrap completely in plastic wrap. Chill for 30 minutes.

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Set aside.

In a small ramekin, combine the jam and bit of red or burgundy food gel. Microwave on half power for 45 seconds to 1 minute or until the jam is fully melted.

Working with a quarter of the dough, and keeping the rest of the dough in the refrigerator, roll a heaping teaspoon of dough into a finger shape for each cookie.

Dip the severed end into the melted jam and place it on the prepared baking sheet. Dip the bottom of an almond slice into the jam and place it on the fingertip end of the cookie. Use a knife to make three slashes to resemble ‘knuckle marks’ in the finger.

Bake in the oven for 20 to 25 minutes or until pale golden on the bottom. Don’t over bake.

Remove from the baking sheets to a cooling rack. Allow the jam to cool and set.

Serve when cool.