Sweet Severed Fingers

I am still a little squeamish looking at this picture, but that is all in the fun, isn’t it? Just about a week left until Halloween (and my birthday…yup!) and I am finally feeling the Halloween spirit, especially after making these creepy and sweet “finger” treats.

I saw this simple sugar cookie recipe in Rachael Ray’s magazine, “Everyday with Rachael Ray” and knew they would be the perfect way to “point” towards the holiday spirit. Ha…hilarious, isn’t it?

1 c unsalted butter, at room temperature

1 c confectioners sugar

1 egg

1 tsp pure vanilla extract

2 3/4 c all purpose flour

1 tsp baking powder

1 tsp salt

1/2 c sliced almonds

Raspberry jam (amount varies, I made about 1/2c)

Red food coloring (optional)

1) In a large mixing bowl, beat butter until creamy.

2) Add the sugar, egg and vanilla.

*I add powdered sugar slowly so it all gets incorporated.

3) In another bowl, add the flour, baking powder and salt. Add flour mixture to butter mixture in batches.

*I sift my flour just in case there’s any lumps and always add it in batches instead of all at once.

4) Mix everything until just incorporated. Take out of bowl and wrap in plastic wrap and refrigerate for 30 minutes. Pre-hear oven to 325 degrees Fahrenheit.

5) Working quickly, use your hands to roll a heaping tablespoon of dough into a finger shape. Place fingers about 3 inches apart on cookie sheet.

6) Stick a sliced almond on one end of finger and using a sharp edge, make three slits representing the knuckles.

7) Bake for about 20 minutes, or until lightly golden brown.

8) Meanwhile, heat the raspberry jam on low heat in a small saucepan until it liquefies.

*I added a few tablespoons of water to thin it out.

*Also, because my jam was more purple than red, I added a drop of red food coloring which I thought really gave the jam a truly “bloody” character.

9) When cookies are done, let them cool on a cooling rack. Dip the severed fingers in your sweet raspberry blood.

Enjoy and Happy Halloween! (Muwahahahaha)