Always a Halloween party favorite, finger cookies are gruesome fun, easy to make--and they taste great too! I've seen both sweet and savory versions of the "finger," but the recipe I use I found in Rachael Ray's October 2011 issue. Unbelievably simple considering how great they turn out.
Severed Finger Cookies
Makes: 50 Prep: 40 min (plus chilling) Bake: 25 min
1 c. unsalted butter, at room temperature (I use whatever butter I have in the fridge + nuke to soften)
1 c. confectioners' sugar
1 egg
1 tsp. pure vanilla extract
2 3/4 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. sliced almonds
- 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 oven to 325 F. 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 liquified, remove from the heat and pour into a small bowl; dip the "severed" end of each cookie into the sauce.
Somehow, I completely forgot to take a photo of the finished project... But here's what last year's batch looked like:
(This year's fingers were better...)
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