Directions: |
Directions:Heat overn to 350º. Line two baking sheets with parchment paper and set aside
Place food coloring in a shallow bowl. Crack each almond into halves and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. Leave them in the bowl and stir then every so often until the color is a dark as you like.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk and remaining egg and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 10x sugar, granulated sugar and salt. Beat on medium speed until well combined. Add egg mixture and beat until smooth, about 2 minutes. Add the flour, and minx on low speed until just incorporated. Wrap dough in plastic and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough into two pieces to form knuckles. Score each knuckle lightly with the back of a knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
When all fingers are formed, brush lightly with egg white. Position almond nails, push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely |
This recipe for Severed Fingers Halloween Cookies is from