Severed Fingers Halloween Cookies

Heat the oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Place the food coloring in a shallow bowl and crack each whole almond into halves. 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 them every so often until the color is as dark as you like.

Separate 1 egg. Set aside the white. In a small bowl, whisk together the yolk, the remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add the egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20-30 minutes.

Divide the dough in half. Work with 1 piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3-4 inches long. Pinch the dough in 2 places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all of the fingers are formed, brush lightly with the egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely.

Top 10 Scary Severed Finger Recipes For Halloween

Looking to make some scary snacks and treats for Halloween? Why not make some of these scary Halloween severed finger recipes. There is, of course, no human fingers involved, just tasty foods made to look like then…

Halloween Severed Finger Cookies

Cookies are a classic way to go when it comes to making finger shapes. Quick and simple, they can look amazing with a little bit of food colouring.

Spicy Cheddar Witch Fingers

I’m not sure if a real Witches finger would taste cheesy, but these ones certainly do.

Halloween Chicken Fingers

From chicken fingers on normal days, too scary Halloween chicken fingers with a little touch of tomato.

Halloween Severed Finger Hotdogs

This recipe is so simple, I don’t know why I didn’t think of doing it before!

Witch Finger Pretzels

They might be the skinniest fingers you will ever see, but they taste just a good as any of these other ideas.

Witch’s Finger Bread Sticks

Finger bread sticks shaped like fingers for your Halloween party finger food list! Phew, that’s a lot of fingers indeed.

Raw Witches Fingers

When you are in a hurry, but also want to do something healthy these raw fingers are perfect.

Halloween Carrot Fingers

It doesn’t get much easier than these carrot stick fingers, best served with a nice savoury dip to go with them.

Halloween Pizza Fingers

Simply cut a normal cheese pizza into strips and stick on a tomato! Bam, you have instant scary looking and very tasty finger food treats for your party or trick or treat door guests.

Halloween Finger Sandwiches

With a little creativity, even the sandwiches at your Halloween party can look pretty scary.

Recipe Summary

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup whole almonds
  • 1 (.75 ounce) tube red decorating gel

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer gradually add the flour, baking powder, and salt, continually beating refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie squeeze a small amount of red decorating gel into the cavity replace the almond to cause the gel to ooze out around the tip of the cookie.

In a small bowl, combine the whole eggs, the egg yolks, the vanilla and almond extracts. Mix well.

In a separate large mixing bowl, beat the butter, flour, powdered sugar, granulated sugar, and salt until well combined. Add the egg mixture to this large bowl and mix thoroughly to form your cookie dough.

Unroll a rectangle of plastic wrap onto counter. Form a log shape with your dough and wrap dough in plastic wrap. Refrigerate dough for 30-40 minutes, or until firm.

Line a cookie sheet with parchment paper. Preheat oven to 350 degrees F.

When dough is firm, cut dough into 4 equal portions. Remove 1 portion at a time to work with, while keeping other portions refrigerated. With each portion of dough, divide into approximately 15 equal pieces and form your finger shapes by rolling dough in your fingers to create a cylinder shape. Work quickly while dough is cold, as the warmth of your hands may make your dough too moist. Lay out each finger cookie onto the parchment paper-lined cookie sheet.

When all 15 fingers are done, take a sharp knife and indent ech finger with the wrinkles for the knuckles to make them look realistic. Then, take an almond and press one into the end of each finger to represent the nail. Bake at 350 degrees F for 12 minutes or until golden. Towards the end of the baking process, check cookies and indent again, if needed.

When cookies are done, indent or make any changes necessary while cookies are still hot. Allow to cool on wire racks. Repeat process with remaining dough.

When cookies are cool, make bloody effect if you wish. Mix red food coloring paste with water until you reach your desired shade of red color. Using a small pastry brush, "paint" your blood around the cuticle of each fingernail.

Severed Fingers Halloween Cookies - Recipes

1. Prepare the full batch of my sugar cookie dough using the above modified ingredients, but follow the directions as per .

2. Make a full or half batch of the Cooked Raspberry Jelly & Cake Glaze (keto, sugar free, gluten free):

3. While jelly is still hot, pass through sieve to remove all the raspberry seeds. Stir and press down as you mash the cooked jelly through the sieve. Reserve 28 teaspoons of jelly for the cookies. Set aside

Shape the witches fingers

4. Divide your dough into 28 equal weight balls. Roll into tubes of about 8 cm or 3 inches length. Lay the tubes on a parchment lined cookie sheet in two rows

5. Shape the fingers by pinching at the 1/3 mark from either end. Roll to smooth out the pinched area. Press the dough in towards the center to make a larger knuckle joint. Round the top of the fingertip and flatten the severed end. Repeat until all the fingers have been shaped

6. For each finger, take one whole blanched almond and insert the rounded end of the almond into the nail bed. Press so that a bit of the almond is just under the cookie dough “cuticle” area. Repeat until all the finger nails have been added

7. Refrigerate the tray of fingers for a minimum of 6 hours. For best results, refrigerate overnight (chilling the cookie dough will prevent the fingers from expanding during baking)

8. Preheat the oven to 175 C or 350 F

9. Just before baking, make 2 small straight cuts at the first knuckle, nearest the nail bed. Use a small teaspoon and make 2 rounded indentations at either end of the center part of the knuckle. Cut a slit in the center of the bracketed indentations. Repeat for all the fingers

10. Place the tray of finger cookies in the middle position of the preheated oven. Set timer to bake for 10 minutes EXACTLY, and immediately remove tray from oven when timer goes off. It is VERY important NOT to overbake (cookies will look raw when first removed from the oven)

11. Slide the parchment and cookies onto a cooling rack. Leave alone until the cookies are completely cooled to room temperature. This will take several hours

12. In the meanwhile, if you have not already done so, make my Keto Cooked Raspberry jelly as directed

13. To make the witches’ fingers look a bit grimy, take about ½ tsp of cocoa powder and using a very small craft/paint brush, dip the tip of the brush into the cocoa, dust of the excess from the tip, then dab around the nail bed, the 2 cuts under the nail bed and the cuts on the knuckle. Also, with a bit of the cocoa left on the brush, brush the sides as well

14. When the cookies are cooled, dip one end into the clear raspberry jelly, scoop a bit of jelly onto the end as dripping ”blood.” Enjoy!

Scary severed finger cookies for Halloween

These scary severed finger cookies really are very simple and yet very effective. Almonds make amazing nails and a little bit of red food colouring looks just like blood for a really horrific Halloween effect

its that time of year when things start to get spooky and I wheel out my annual scary severed finger biscuits just for Halloween! I love these cookies, they are so simple and yet so horrifyingly realistic. It’s so funny to see peoples reactions and often people find it hard to actually take a bite. Be assured that they actually do taste good so do give them a try. They are perfect for making with the kids and even better for freaking out little trick or treaters!

  • 175g softened butter
  • 175g caster sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 300g plain flour
  • zest of an orange
  • Some extra flour
  • Whole almonds without skins
  • Red food colouring
  • Fine paint brush
  • Mix together the butter and sugar until pale and fluffy
  • Add the egg, vanilla and orange
  • Mix in the flour until a dough form
  • wrap the dough in cling film and chill for 30 mins
  • Form the dough into finger shapes and place on a baking tray. If the dough quite wet, you may need to use extra flour to get the fingers into shape
  • Press a whole almond into the top of the finger where the nail should be and use a knife to criss cross knuckle pattern
  • Bake in the oven at 200C for around 20 minutes (they should be golden)
  • If any of the almonds are coming away, secure them with some edible glue or if you are stuck, mix some icing sugar and water together and use that to attach and allow to dry
  • Using a very fine brush, brush red food colouring onto the end of the fingers and around the nail bed
  • Now all you have to do is scare your friends with these gruesome biscuits!

Recipe Summary

  • 2 tablespoons red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup confectioners' sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour

Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. 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 egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the 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 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small 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.

Severed Finger Cookies

Bloody, severed fingers that are as tasty as they are gruesome!


  • 2 Tablespoons Red Food Coloring
  • 16 whole Almond Halves
  • 2 whole Eggs, Divided
  • ½ cups Room Temperature Butter
  • ½ cups Powdered Sugar
  • 5 Tablespoons White Sugar
  • ¼ teaspoons Almond Extract
  • ¼ teaspoons Vanilla Extract
  • 1-¾ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ cups Cherry Pie Filling


1. Preheat oven to 325 degrees F. Lightly grease baking sheets.
2. Place red food coloring in a bowl. Add almond halves and let sit until almonds are a deep red color.
3. Separate one egg. Set egg white aside. Beat butter, sugars, egg (and additional yolk), almond extract and vanilla extract in a bowl with a handheld mixer. Once creamed, gradually add flour, baking powder, and salt until fully mixed. The mixture will be thick in consistency.
4. Wrap dough in wax paper or plastic wrap and place in the fridge to cool for about 30 minutes.
5. Once dough has chilled, split in half. Keep the half you aren’t using chilled in the fridge while you work.
6. On a lightly floured surfance, place the dough and break into pieces (less than an inch wide) and form fingers. Using the back of a small knife, make small “knuckle” indents and squeeze cookie gently in where the knuckle should be. Place the almond on the top of the finger and make a few additional indents underneath the almond.
7. Gently brush the finger with egg white and bake for about 15 minutes or until fingers are golden brown.
8. Drizzle cherry pie filling (mashed) over the ends of the fingers to make them appear severed. Dip fingers in additional filling and enjoy!

Zombie Finger Cookies inspired by Hocus Pocus #FoodnFlix

This month for Food 'n Flix , we are watching the 1993 family Halloween flick, Hocus Pocus . I didn't see Hocus Pocus when it originally came out. I'm guessing that's because that was the year I graduated from high school and started college, so it probably wasn't even a blip on my radar at that point. I have caught it on t.v. quite a few times over the (22!) years since, though. But I think this may be the first time I've ever really sat down and watched it with intent.

It's definitely a cute movie for the season. Bette Midler is fantastic because. well. she is Bette Midler. Sarah Jessica Parker is an all-out goofball, but a lovable one. But my favorite characters are probably an adorably young Thora Birch as Dani and Doug Jones (Hell Boy, Falling Skies) as the lovable zombie Billy Butcherson.

In true 90's fashion there are plenty of stereotypes represented in the film: stupid bullies, the new kid in town with a younger sibling who falls for the pretty girl, a talking black cat, aloof parents, and witches with flying broomsticks (and mops and vacuum cleaners. ). But personally, I'm always in the mood for cheese, so I'm okay with it.

There aren't a whole lot of food-centered scenes, though. You see pumpkins, a jello mold, cheese puffs, and plenty of Halloween candy. There's mention of Mummy Scorpion Pie and Scrod (fish) in breadcrumbs and olive oil. I thought a "witches brew" sort of drink served in a bubbling cauldron could be a fun thing to make, as a nod to the sisters' cauldron.

Ultimately, I chose a scene with the resident zombie, Billy. Billy follows the kids through an underground tunnel in which he has to lift a manhole cover to climb out of. As he looks around with the cover still held up, he hears a motorcycle coming, and as to quickly duck back underground. Well, all of his fingers don't quite make it—they're severed as the manhole cover bangs shut on top of his hand, leaving zombie fingers sitting in the road. This scene (just over 50 minutes into the movie) is the inspiration behind my zombie finger cookies!

You'll often see witches fingers cookies this time of year, and I went into the process with those in mind. I used a fairly basic spritz cookie recipe (the kind you see during the Christmas season a lot) as the base. I wanted to tint it green in honor of Billy's lovely coloring and decided that adding some Matcha to the dough was the way to go. Witches fingers often use almonds as the nail, but I wanted a more craggy, rotting and broken sort of look, so I chose to use pistachios instead. I was pretty pleased with myself because they turned out just as I'd imagined them.

  • 1/2 cup (1 stick / 8 tablespoons) unsalted butter, at soft room temperature
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups + 1 tablespoon all-purpose flour
  • 1 tablespoon Matcha green tea powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 18 pistachios, cut in half the short way (it's good that they look craggy and broken)
  • 2 tablespoons seedless strawberry or raspberry spread, preserves, or jam

This month's edition of Food 'n Flix is being hosted by Elizabeth at The Lawyer's Cookbook with her timely pick, Hocus Pocus ! Submissions are due on October 29th, so if you want to join us this month, you still have a few days to get your Hocus Pocus-inspired food or drink up on your blog.

Also join us next month as we watch The Hundred-Foot Journey , hosted by Camilla at Culinary Adventures with Camilla .

Halloween Fingers

In a mixing bowl, mix together butter, peanut butter, vanilla, and then add enough powdered sugar until it forms a stiff dough. You may need to mix with your hands, this dough should be very stiff.

Form finger around the pretzel stick. (Pretzel stick acts as bone.) Use whole almond sliver as fingernail, carve knuckle marks with a butter knife. Cover the “severed” end of the finger with “blood” (red decorating gel.) Keep refrigerated for best taste. Fairly realistic looking and yummy.

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Lindago on 10.26.2010

Thanks! Was looking for some new recipes for my sister’s annual Halloween Party. These are just right!

Jorja on 11.3.2009

I made these on Halloween for a neighborhood party, and they were a hit! And so very easy to make.

Cameodolli on 11.2.2009

Definitely creepy! Very easy to do and make a big impression on unsuspecting guests…muahaha! They were too sweet for me but nobody else seemed to mind.

Melanie on 10.28.2009

Made these for my son’s youth group. They were a huge hit – he had a blast – walked in stating he brought finger food for everyone. LOL. Actually, they looked pretty creepy every time I opened the fridge. Thanks for the recipe!

Shelbylikesfood on 10.14.2009

I made these today and they are so fun. And they taste good too. I can’t handle how cute and creepy they are. A fun treat to make and give away.