If your first reaction to this picture is “EWWWWWW” then I have achieved my desired goal.

I know that I’ve previously mentioned how much I love Halloween.  While everyone enjoys the cutesie carved pumpkins and adorable costumes, I also enjoy the darker, creepier side of Halloween.  Spiders, Monsters… everything and anything eerie.

Fun Fact:  Did you know that the word “Macabre” isn’t actually pronounced “Ma-Caw-Bre?”  Because I didn’t, and I made the embarrassing mistake of pronouncing it that way at work the other day.  It’s pronounced “Ma CAWbe.” Or something like that…. A little FYI for you.

These cookies took a little trial and error before I got them right.  I combined techniques from two different recipes, but the real lesson of getting the cookie right in either recipe  is keeping everything COLD.  First batch around, I worked too slow and handled the dough too much.  This caused the dough to warm up before baking and ended up spreading out flat in the oven.

Second batch I worked faster and even took the extra precaution by putting my baking sheets in the fridge to chill as well.  This is probably overkill, but I really didn’t want another batch of flat fingers!

These cookies are actually pretty basic.  At the end of the day, they’re just basic sugar cookies.  Obviously, the overwhelming appeal  is how CREEPY they look…

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Separate 1 egg into two bowls, the yolk into a small-medium sized bowl.  In the yolk bowl add the remaining egg and vanilla and whisk. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined.

Add the egg/vanilla mixture and beat until smooth.  Add the flour and mix on low-speed until just incorporated.

Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

Divide the dough in half, keeping one half in the fridge while working with the other.  Using about a tablespoon of dough, roll the dough on a lightly floured surface using your palms into finger shapes.  Try not to overwork the dough if possible.  If the dough starts to heat up, it will spread out flat in the oven like a regular cookie and will not even remotely resemble a finger.

Pinch the dough to form knuckles and use a sharp knife to score knuckle marks.  Brush each cookie with egg white and add slivered almond at the end of the finger to form the nail.

Bake until lightly golden, about 12 minutes.  Cool Completely.

While cookies are cooling, heat 2 to 3 tablespoon of raspberry jam in saucepan over low heat until liquified. Remove from heat and dip cooled cookies in jam to form the bloody stump!  (Yes, I’m excited about the gruesome details…)

How fun would these be for a Halloween Party?  If you want to creep your friends and family out in a funny way, offer them one of these.

Sea of fingers! Gross!

Happy Halloween!


  • 2 large eggs
  • 1/4 tsp vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 5 tablespoons granulated sugar
  • Pinch of Salt
  • 1 2/3 cups all-purpose flour
  • 1/2 cup sliced almonds
  • 2 -3 tablespoons raspberry jam (or red jam of your choosing!)

Yields 30 fingers

Recipe Adapted from Martha Stewart’s Ladies’ Fingers and Rachael Ray’s Severed Finger Cookies


Categories: Cookies, Recipes, Sweets

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One Comment on “”

  1. October 25, 2011 at 12:13 pm #

    Totally messed up man 😀

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