What is better choice than the finger cookies? The dead finger sugar cookies, of course. These amazing dessert treats look dry and scary, but they are always big hit on Halloween. They are so simple to make and very presentable from the Halloween theme’s point of view.
Halloween is all about fun and nothing can be more entertaining than fooling your friends, family members and guests with these horrifying but very delicious treats. How amazing feeling it will be when your guests will receive amazing Dead Finger Cookies, nicely wrapped in horrific coating.
This recipe of Halloween dead finger cookies is enough to serve at large parties and get-togethers as it makes 24 to 30 cookies. However, you can increase or decrease the ratio of the ingredients, if you like.
Preparation time: 15 minutes
Bake time: 15 minutes
Refrigeration time: 15 minutes
Serving size: 24 to 30
Utensils needed: Pastry brush, Plastic wrap, a little brush, baking sheet, knife, oven, cooling rack
- 2 large eggs
- 1 teaspoon pure vanilla or almond extract
- 8 tablespoons (about 115 grams) unsalted butter – softened
- ½ cup (about 65 grams) confectioners’ sugar
- 5 tablespoons (about 60 grams) granulated sugar
- Pinch of salt
- 1 2/3 cups (about 235 grams) all-purpose flour
- 24 to 30 blanched almonds - cut into halves after the skin is removed
- 1 teaspoon dark cocoa powder
In a large mixing bowl, blend together the ½ cup of confectioners’ sugar, 5 tablespoons of granulated sugar, and a pinch of salt. Add in one whole egg and a yolk (egg yellow) of the second egg. Grab a medium wooden spoon and mix up all these ingredients until smooth.
Note: Place the white portion of the second egg in a small bowl and preserve it for brushing the cookies.
Remove the batter from the refrigerator after one hour and set aside at room temperature.
Unseal the dough in the bowl and take a small piece of it. Walnut size dough is enough. Add some flour to the palms of your hand and grab the small dough. Now, roll it with both palms to give it long, thick and creepy finger look. Take a clean toothpick and pinch the rolled dough with it to form knuckles - the joints of the fingers and toes. Your first dead finger cookie is all set. Now, repeat the same procedure with the remaining dough to make some more finger cookies.
Use a knife to score both ends of the finger cookie in order to give them cleaner look.
Now, grab the bowl with the white portion of the second egg and beat it until foamy. Brush the cookies with it.
Place the finger cookies in refrigerator for 10 to 15 minutes until chill thoroughly.
Remove the finger cookies from refrigerator and place in the pre-heat oven. Bake for 13 to 15 minutes or until lightly brown.