Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar together in a mixing bowl until light and fluffy, about 2-3 minutes, and the mixture is pale in color.
- Beat in the egg and almond extract until combined, ensuring the mixture is smooth and uniform.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing slowly until a firm dough forms.
- Divide the dough into 12 equal portions and roll each into a long, finger-like shape about 4 inches long. Slightly taper the ends and add knuckle bumps by gently pressing to create rounded joints.
- Place the shaped fingers on a baking sheet lined with parchment paper, spacing them apart to allow for expansion.
- Mix the egg white with a few drops of water and brush gently over each finger to give a slight glaze that helps create a cracked, veiny appearance in baking.
- Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the cookies are lightly golden and cracked. As they bake, the edges should become crisp and the cracks more defined.
- Remove the cookies from the oven and let them cool on a wire rack until completely firm.
- Once cooled, pipe or spread red icing sugar mixture at the knuckles for a bloody effect, and add lines of red food coloring across the cracked surfaces for veiny details.
- For a more realistic look, press almond-shaped almonds or similar small candies at the tips if desired.
- Serve these creepy cookies on a platter and watch them terrify your guests with their realistic, sinister appearance!
Notes
Ensure the dough is chilled if it becomes too soft for shaping. Use a piping bag for more precise bloody effects if preferred.