WITCHY-POO FINGERS
According to the Canadian Living Test Kitchen, this is their most requested Hallowe'en recipe. I haven't made them, but think I will this year. Sounds ghoulishly good!
Provided by Lennie
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat butter sugar, egg and extracts together.
- In another mixing bowl, combine flour, baking powder and salt.
- Beat dry ingredients into butter mixture, then cover bowl and refrigerate for 30 minutes.
- Preheat oven to 325 degrees F; have cookie sheets, lined with parchment paper, ready.
- Remove only 1/4 of the dough from refrigerator (leave rest refrigerated to stay cold); measure out heaping teaspoonfuls and shape into fingers.
- Press an almond firmly into the end of each"finger" to make the fingernail.
- Below the almond and at the opposite end of the finger, press in dough to create knuckle halfway down; using the back of a table knife, make indents into the knuckle (look at your own fingers to get an idea of what this should look like).
- If you want really big ugly fingers with two gnarled knuckles, use about a tbsp of dough per cookie.
- Place on paper-lined cookie sheets and bake in preheated oven until a pale golden colour--about 20 to 25 minutes.
- After first sheet goes into the oven, remove more dough from the fridge to make more fingers.
- When cookies are done, remove from oven and let cool for three minutes.
- Carefully lift up almond from each finger and squeeze some red decorating gel onto nail bed, then press almond back into place; the red gel will creepily ooze out.
- Transfer to a rack and let cool completely.
Nutrition Facts : Calories 64.3, Fat 4.2, SaturatedFat 2, Cholesterol 11.2, Sodium 46.9, Carbohydrate 6, Fiber 0.3, Sugar 2.1, Protein 1
SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
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