My mom owns a daycare and making severed finger cookies with the kids was the most fun I’ve had since she opened up shop! I may have enjoyed it even more than the kids did =)
This recipe was super easy to make, considering I had my adorable sous chef, Asher, helping me every step of the way.
I originally saw this recipe in last year’s October issue of everyday with Rachael Ray so I won’t take full credit for this one. I kept the recipe the same except for replacing 1 C of the flour with whole wheat flour.
These cookies are perfect for any Halloween party and your guests will definitely be talking about them![features_box_azure_blue width="75%" + border="2px"] [headline_georgia_medium_centered color="#000000"]Severed Finger Cookies[/headline_georgia_medium_centered]
FREE printable recipe card to stick on your fridge or add to your recipe box!
Mac users: click on the link PC users: right click and “save link as”[headline_georgia_small_left color="#FF6600"] To make these cookies, you will need:[/headline_georgia_small_left]
- 1 cup unsalted butter, at room temperature
- 1 cup confectioners sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour + 1 C whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sliced almonds
- Raspberry jam
- 1 or more adorable little helpers (optional, but strongly recommended!)
- In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the 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 sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.
- Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the severed end of each cookie into the sauce.