These Halloween shortbread fingers are so deliciously gorey and perfect for Halloween! Tender shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.
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?
Enjoy and Happy Halloween! (Muwahahahaha)
Halloween Shortbread Fingers
Halloween shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup 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 cup sliced almonds
- 1/2 cup raspberry jam
- Red food coloring optional
Instructions
- In a large mixing bowl, beat butter until creamy then add sugar, egg and vanilla and continue beating until smooth and well incorporated.
- Gradually add flour, baking powder and salt to the butter mixture and continue beating until just incorporated.
- Place a sheet of plastic wrap over the bowl and refrigerate for 30 minutes. While dough is chilling, preheat oven to 235 degrees Fahrenheit.
- Once dough has chilled, roll a heaping tablespoon of dough into an oblong finger shape. Place fingers about 3 inches apart on a parchment lined baking sheet.
- Place a sliced almond on one end of finger, gently pressing the almond in. For added effect, use a toothpick or other sharp edge and make three slits into the cookie, representing the knuckles.
- Place cookies in the oven and bake for about 20 minutes, or until lightly golden brown.
- While the cookies baking, make the bloody raspberry sauce. Heat the raspberry jam in a small saucepan and place over medium heat. Add 1-2 tablespoons of water and continue simmering until jam liquified consistency.
- To serve, dip shortbread fingers into raspberry sauce and serve.
Notes
To make the raspberry sauce even “bloodier”, add a few drops of red food coloring.
Nutrition
Calories: 103kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 69mgPotassium: 38mgFiber: 0.5gSugar: 2gVitamin A: 164IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg
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