Happy Halloween

In the spirit of all things spooky and ghoulish, we’re bringing back the recipe for our favorite Halloween treat – Severed Fingers. They’re dreadfully delicious.

Bake them … if you dare.

Severed Finger Cookies
1 cup butter, softened 
1 cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla
2 ¾ cups flour
1 teaspoon baking powder
½ teaspoon salt
Slivered almonds (for bones)
Sliced almonds (for nails)
Red icing gel (for blood)

In large bowl, add butter and sift in powdered sugar; beat well. Beat in egg, almond extract and vanilla. Sift in flour, baking powder and salt, mixing to combine (dough will be a little crumbly).  Cover and refrigerate for at least 30 minutes until well chilled.

Preheat oven to 325°. Working in small batches and keeping the remaining dough in the refrigerator, roll a heaping teaspoonful of dough into a finger shape. Smaller is better here, since they puff slightly while baking. Work quickly to form the knuckles (I like to exaggerate the knuckles so they really stand out). Then use a toothpick to create the wrinkles and add texture to the “severed” end. Press an almond slice firmly into the nail area and stick a slivered almond into the other end. I like to chill the full cookie sheet again before baking.

Bake for 20–25 minutes or until set and only slightly light brown on the edges. Let cool on cookie sheet for 3 minutes before transferring to a cooling rack. Immediately lift the nail, squeeze a dollop of red icing gel underneath and press gently (be sure to add enough so it oozes out). Add small amounts of red icing gel to the “severed” end.

Adapted from Allrecipes.com

Happy Halloween from the crew of Bella Star!

Captain Morgan and Gretel party it up on m/v Andante in Seattle last night