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5 from 2 votes

Halloween Shortbread Fingers

Halloween shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.
Prep Time10 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Halloween cookies
Servings: 36 cookies
Calories: 103kcal
Cost: $10

Ingredients

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: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg