This recipe was originally posted on my Thoughtful Eating column on the Woburn Patch.
Severed Finger Cookies
Ingredients:
2-2/3 cup flour
1 tsp baking powder
1 cup butter, softened
1 cup confectioner’s sugar
1 egg
1 tsp almond extract
(optional if you want almond flavored fingers)
red writing gel or red
frosting in a tube
sliced almonds
Preheat your oven to 325
degrees.
Mix the flour and baking
powder in a bowl. In a separate bowl, cream the butter and confectioner’s sugar
with a handheld mixer or a spoon and some elbow grease. Add the sugar and
butter mixture to the flour mixture and add the egg and almond extract. Mix
thoroughly until you get one big lump of dough.
Take sections of the
dough, about 1 inch round clumps. Roll in our hand to form a ball then roll
again between the palms of both your hands to make a 3 inch long finger. Add
each finger to a baking sheet lined with aluminum foil. Flattened each finger
ever so gently. If you want to be even more creative, you can score the cookies
with a knife to make the lines for the skin wrinkles or the cuticles.
Once you have formed all
your fingers, bake for 20-25 minutes or until the edges just start to become
golden. Don’t over cook!
Let cool for about 10
minutes before frosting. Take your frosting or gel tube and squeeze a half moon
at the top of the finger. Place an almond nail on top. Then add three lines
across in the middle to represent wrinkles. Squeeze more frosting on the bottom
to represent the bloody stump. Enjoy!
2 comments:
Oh my! This is hilarious! Perfect for the upcoming season for sure! Love the simple recipe too. :o)
I like how resourceful you have been with the almonds.
Great blog!
-Thanks for the post :)
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