Severed Finger Sugar Cookies
These spooky cookies are actually quite easy to make – it all comes down to the styling.
Bake the cookies for 15 minutes; then let them cool for another 30 minutes. While the cookies are cooling, make the blood sauce. I tried two different types of “blood,” cherry pie filling and strawberry jam. Seedless strawberry jam was my preference because it wasn’t as chunky and had a better consistency. To improve the color, I added a few drops of red food coloring.
The final step in this styling process is to dunk the cookies in the jam. First, we need to “sever” the fingers. With a fork, cut off the bottom edge of the cookie. This gives the cookie the right finger shape, in addition to the jagged edge. Then dip each cookie in the jam of pie filling.
One final tip: If any almond fingernails fall off during baking, don’t worry. Simply stick them back on the cookie with a little bit of blood-jam adhesive. Then you’ll have bloody fingernails, too.