Ghastly Ghouls' Severed Finger Cookies
Get ready for a spook-tacular Halloween with these Ghastly Ghouls' Severed Finger Cookies! Adapted from the legendary Martha Stewart, this delightful recipe not only captures the essence of Halloween with its eerie appearance, but also boasts an irresistibly tender and flavorful cookie. With a perfect blend of rich butter, sweet confectioners' sugar, and a hint of almond, these cookies are soft yet sturdy enough to hold their shape. Transform your Halloween party into a monstrous feast with these gruesome yet delicious treats that everyone will love!
30
Servings
N/A
Calories
9
Ingredients
Ingredients
Red food coloring
2 tablespoons (none)
Blanched almonds
30 (whole)
Large eggs
2 (separated)
Vanilla extract
1/4 teaspoon (none)
Butter
1/2 cup (at room temperature)
Confectioners' sugar
1/2 cup (none)
Granulated sugar
5 tablespoons (none)
Salt
1 pinch (none)
All-purpose flour
1 2/3 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C). Line two baking sheets with Silpats or parchment paper and set aside.
2
In a shallow bowl, add the red food coloring. Carefully break each almond into halves, then immerse them in the bowl of food coloring. Stir well to coat and allow them to sit, stirring occasionally, until the desired color is achieved.
3
Separate one egg, setting the white aside for later use. In a separate bowl, whisk together the yolk, the remaining egg, and vanilla extract until combined. Set this mixture aside.
4
Using an electric mixer fitted with a paddle attachment, beat the room temperature butter, confectioners' sugar, granulated sugar, and a pinch of salt on medium speed until smooth and creamy. Integrate the egg mixture and continue to beat until everything is well combined, taking about 2 minutes. Gradually add the flour and mix on low speed until just incorporated. Shape the dough into a ball, wrap it in plastic, and chill it in the refrigerator for 20 to 30 minutes until firm.
5
Once chilled, divide the dough into two equal halves. Work with one half at a time while keeping the other part covered in plastic. Roll each piece into 15 smaller portions. On a lightly floured surface, roll each piece into finger shapes about 3 to 4 inches long. Pinch the dough in two spots to form knuckles, and lightly score each knuckle with the back of a small knife for added detail. Transfer the formed fingers to the prepared baking sheets.
6
Once all fingers are shaped, gently brush them with the reserved egg white and press the colored almond halves onto the tops as 'nails.'
7
Bake in the preheated oven for about 12 minutes or until they are lightly browned. Allow the cookies to cool completely on a wire rack. Enjoy your spooky treats!
8
Tip: For extra ghastliness, make the knuckles larger or more uneven. Rolling the fingers thinner than intended will help prevent puffing during baking. Consider adding a splash of almond extract to the dough for an enhanced flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ghastly Ghouls' Severed Finger Cookies?
They are spooky, finger-shaped cookies with almond 'nails' and a tender, flavorful base made with butter and confectioners' sugar.
How many cookies does this recipe make?
This recipe yields approximately 30 severed finger cookies.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I color the almond fingernails?
Break blanched almonds into halves and soak them in a shallow bowl of red food coloring until the desired color is achieved.
What type of almonds are best for this recipe?
The recipe calls for 30 whole blanched almonds.
How do I prepare the eggs for the dough?
Separate one egg, setting the white aside for later. Whisk the yolk with the remaining whole egg and vanilla extract for the dough.
What is the purpose of the reserved egg white?
The egg white is brushed onto the formed fingers to help the almond nails adhere before baking.
How should the butter be prepared before mixing?
The butter should be at room temperature to ensure a smooth and creamy consistency when beaten with the sugars.
What types of sugar are used in the cookie dough?
The recipe uses a combination of 1/2 cup confectioners' sugar and 5 tablespoons of granulated sugar.
How long should the dough be chilled?
The dough should be wrapped in plastic and chilled in the refrigerator for 20 to 30 minutes until firm.
Why is chilling the dough necessary?
Chilling the dough makes it easier to shape and helps the cookies retain their finger-like form during baking.
How long should each finger cookie be?
Each piece of dough should be rolled into a finger shape approximately 3 to 4 inches long.
How do I create the look of knuckles on the cookies?
Pinch the dough in two spots to form knuckles and lightly score each knuckle with the back of a small knife for detail.
How many portions should I divide the dough into?
Divide the dough into two halves, then roll each half into 15 smaller portions for a total of 30 fingers.
What should I use to line the baking sheets?
Line the baking sheets with Silpats or parchment paper to prevent sticking.
How long do the cookies need to bake?
Bake the cookies for about 12 minutes.
How can I tell when the cookies are finished baking?
The cookies are ready when they are lightly browned.
What can I do to prevent the fingers from puffing too much?
Roll the fingers slightly thinner than your desired final result to compensate for expansion during baking.
How can I make the fingers look even more gruesome?
Try making the knuckles larger or more uneven for an extra ghastly effect.
Who is the inspiration behind this recipe?
This recipe is adapted from the legendary Martha Stewart.
What flavor extracts are used?
The recipe uses vanilla extract, and you can also add a splash of almond extract for enhanced flavor.
What is the recommended mixer attachment for this dough?
An electric mixer fitted with a paddle attachment is recommended.
How much flour is needed for the recipe?
You will need 1 2/3 cups of all-purpose flour.
What speed should I use when adding the flour?
Gradually add the flour and mix on low speed until it is just incorporated.
How should I cool the cookies?
Allow the cookies to cool completely on a wire rack before serving.
Can I work with all the dough at once?
It is recommended to work with one half of the dough at a time while keeping the other half covered in plastic.
How much red food coloring is required?
The recipe calls for 2 tablespoons of red food coloring for the almond nails.
What is the texture of these cookies?
The cookies are described as irresistibly tender, soft, and flavorful, yet sturdy enough to hold their shape.
How much vanilla extract is used?
The recipe requires 1/4 teaspoon of vanilla extract.
Are these cookies suitable for a Halloween party?
Yes, they are specifically designed to be gruesome yet delicious treats for Halloween celebrations.