Scary Edible Fingers for Halloween – Any One?
For Halloween or other special occasions.
In case you didn’t already know – I’m a forensic scientist. One of the hazards of this job is having an inappropriate sense of humor. Not to worry, if you aren’t up to eating some Parmesan shortbread fingers as I am, you can also make this dough into simple round shortbread cookies.
PRO TIP: Adding some fresh chopped rosemary makes these extra special. I didn’t want the green specks in my fingers, so I left out the rosemary this time.
I had to do a little experimenting with this recipe.
In the end, I went back to using the same base that I use for my chocolate dipped shortbread cookies. I had to adjust things a little to get the right texture and consistency. Thankfully, these turned out better than I expected. Their actual real-finger-likeness was quite impressive. I only wish I could somehow make them look dipped in blood without completely ruining their crispiness! I will have to get back in the lab and figure that one out for next year.
In case you don’t like eating fingers.
Here are the same savory Parmesan shortbreads in a more traditional cookie shape. Don’t forget to add little chopped rosemary to these to make them extra delicious. I will probably remix these and get some photos of the rosemary cheese biscuits on the blog shortly. Keep an eye out for those.
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Sweets are something that I can always pass up. But crispy, salty, cheesy things – now that is a whole different story. These crispy little cheese biscuits are addictive. I recommend giving some to friends and co-workers – or you may eat them all yourself.
Parmesan Shortbread Monster Fingers
Parmesan Shortbread Dough
- 3 sticks unsalted butter room temperature
- 1 ½ cup parmesan cheese finely grated
- 2 tsp salt
- 3 egg yolks
- 3 ¾ cups all purpose flour
- 1 tbsp fresh rosemary optional
- 2 tbsp sliced almonds 1 sliced almond per finger
- Marble Board
- Pastry Scraper
- Kitchen Aid Mixer with paddle attachment
- Add butter to the bowl of a mixer and beat until even and slightly fluffy.
- Add cheese and salt. Mix until incorporated.
- Add eggs one at a time, mixing between each one.
- Add flour and rosemary (if using). Mix until mixture comes together to the texture of coarse sand.
- Turn out onto a board and mix by hand until mixture is fully incorporated. (I use marble slab to keep the butter cool.)
- Shape the dough into finger shapes, you should have about 36. Place on a parchment lined cookie sheet.
- Add one sliced almond to each finger, to represent a fingernail.
- Cover and refrigerate dough for a few hours.
- Preheat oven to 325℉
- Bake for about 18 minutes. Until lightly golden brown. (Oven temperatures may vary. Do not undercook)