Making these cookies is more about technique than anything else. Let’s get baking. The cookie dough is easy enough to make. Simply combine one egg and one package of Betty Crocker® Sugar Cookie Mix. The key thing is to mix thoroughly, until the dough is a uniform consistency that looks like coarse sand or bread crumbs. I found a spatula to be the easiest way to mix. Pick out 24 unbroken almond slivers. These will be the fingernails for the cookies.
To shape the cookies, take a handful of dough crumbs and squeeze it in your fist. This creates the basic shape. Squeeze tight; the goal is to make a shaped cookie that has no visible crumbs. Then, tweak each cookie’s shape so it is more finger-like. Think long, elegant fingers. Make two cookies sheets of 12 fingers each.
First, add the nail. Press an almond sliver into the tip of each log. Next, make the knuckles using a butter knife to score the cookies. I thought making three indentations close together, near the middle of the cookie, then one near the nail, looked best.
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.