Sweet Severed Fingers
by:
I saw this simple sugar cookie recipe in Rachael Ray's magazine, "Everyday with Rachael Ray" and knew they would be the perfect way to "point" towards the holiday spirit. Ha...hilarious, isn't it?
ingredients
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serves: 22
1 c unsalted butter, at room temperature
1 c confectioners sugar
1 egg
1 tsp pure vanilla extract
2 3/4 c all purpose flour
1 tsp baking powder
1 tsp salt
1/2 c sliced almonds
Raspberry jam (amount varies, I made about 1/2c)
Red food coloring (optional)
Nutrition Facts
Sweet Severed Fingers
Servings Per Recipe: 22
Amount per Serving
Calories: 188
- Total Fat: 9.8 g
- Saturated Fat: 5.5 g
- Trans Fat: 0.3 g
- Cholesterol: 29.6 mg
- Sodium: 115 mg
- Total Carbs: 23 g
- Dietary Fiber: 0.8 g
- Sugars: 9 g
- Protein: 2.4 g
preparation
1. In a large mixing bowl, beat butter until creamy.
2. Add the sugar, egg and vanilla, I add powdered sugar slowly so it all gets incorporated.
3. In another bowl, add the flour, baking powder and salt. Add flour mixture to butter mixture in batches, I sift my flour just in case there are any lumps and always add it in batches instead of all at once.
4. Mix everything until just incorporated. Take out of bowl and wrap in plastic wrap and refrigerate for 30 minutes. Pre-hear oven to 325 degrees Fahrenheit.
5. Working quickly, use your hands to roll a heaping tablespoon of dough into a finger shape. Place fingers about 3 inches apart on cookie sheet.
6. Stick a sliced almond on one end of finger and using a sharp edge, make three slits representing the knuckles.
7. Bake for about 20 minutes, or until lightly golden brown.
8. Meanwhile, heat the raspberry jam on low heat in a small saucepan until it liquefies. I added a few tablespoons of water to thin it out. Also, because my jam was more purple than red, I added a drop of red food coloring which I thought really gave the jam a truly "bloody" character.
9. When cookies are done, let them cool on a cooling rack. Dip the severed fingers in your sweet raspberry blood.
Cooks' note:
Cookies will be ready in about an hour.-15min to roll the cookies. (Depending on your speed)
-30min of dough chilling.
-20min cooking time.
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comments
Mommy_loves_to_cook
October 26, 2011