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Recipe: Halloween Severed Finger Cookies

by Samantha Chin 28 Oct 2014
Recipe: Halloween Severed Finger Cookies

This Halloween pushed our EL Kitchen recipe creations as we toiled and troubled over a Jell-O-filled cauldron cake and dug up a graveyard pudding

In the final lead up to this year’s Halloween, we’re trying out a ghoulish, butter cookie recipe from Diana’s Desserts, and we reckon it’s one of our most gruesome attempts yet
Happy Halloween!
+ 3/4 cup butter, softened
+ 1/4 scarce cup granulated sugar
+ 1/4 cup scarce cup light brown sugar
+ 1 egg yolk
+ 1 3/4 cup all purpose flour
+ 3/4 tsp baking powder
+ 1/8 tsp salt
+ 1/4 cup whole or slivered almonds
Cream butter and sugars until light and fluffy, then beat in egg yolk. Add flour, baking powder and salt. Beat until just combined, then transfer the dough in a plastic wrap and refrigerate until firm (approximately 2 hours or more).
Line a baking sheet with waxed paper and preheat the oven to 180°C.
To make the fingers, pinch off a small knob of dough about the size of a gumball and roll it between your palms to form the finger—don’t worry about rolling it too thin as the dough will expand while baking. 
Lightly pinch just below both ends of the finger to shape the joints, then use a knife to make three shallow cuts on each of the pinched parts.
For finger nail, press an almond onto one end of the finger.
Bake for 8 to 10 minutes, or until edges begin to brown.
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