Severed Finger Sugar Cookies

Severed Finger Sugar Cookies

Blogger Mark Evitt of The Manly Housekeeper bakes up some bloody good cookies this Halloween. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

2

dozen

1
pouch (17.5 oz) Betty Crocker® sugar cookie mix
1
egg
1/4
cup raw slivered almonds
1/4
cup seedless strawberry jam
7
drops red food color
  1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
  2. In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
  3. Bake 15 minutes. Cool completely, about 30 minutes.
  4. Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of “finger” with fork to give it a severed look. Dip base of finger into jam.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The longer and thinner you shape the fingers, the more lifelike they will be.
Since the dough does spread out a little, shaping longer fingers will work out better.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.