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Sara Lynn Cauchon’s Severed Finger Cookies


1 cup butter
1 cup powdered sugar
1 large egg
1 tsp vanilla extract
3 cups flour
1 tsp salt
1/2 tsp baking powder
2 tsp cocoa powder
1/4 cup Fake Blood

Fake Blood
1 cup sweetener syrup (your choice)
Red food colouring
Blue food colouring
1/4 cup water


In a medium bowl, whisk the flour, baking powder, and salt.

In a large bowl, beat the butter with a hand mixer until it’s light and fluffy. Add the sugar, egg, and vanilla extract and continue to beat until the mixture is well combined. Add the flour mixture and continue to beat until a dough forms. The dough will be very crumbly.

Use your hands to press about 1 tablespoon of dough into a finger shape. Break a small piece of dough off at one end to create the ‘severed’ end of the finger. On the other end, press a slivered almond into the dough to create a ‘fingernail’. Pinch the finger twice to create the ‘knuckles’ and then using a paring knife to create small creases.

Bake at 375°F for 10 to 12 minutes. Allow the cookies to cool completely before decorating.

Gently remove the ‘fingernail’ almond and set it aside. Using a food-safe paintbrush, brush the entire finger with a light dusting of cocoa powder. Using another food-safe paintbrush, paint the blood on the ‘severed’ end of the finger and on the nail bed. Replace the ‘fingernail’.