Severed Finger Sugar Cookies

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 24

Ingredients

Steps

  • 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 sliced 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.

  • The dough will spread quite a bit—so the longer and thinner you shape the severed finger cookies, the more lifelike they will be.
  • It’s handy to keep a kitchen ruler nearby as you form the fingers to make sure they are the same size and that they evenly bake.
  • Severed Finger Sugar Cookies turn out best when baked one sheet at a time on middle oven rack.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
65mg
3%
Potassium
25mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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