creepy finger cookies!
Halloween is the best time of the year because it's the only time i can get away with making these!
(just a side note, i added the jam and almonds before baking the cookies, which saves a lot of time and works great)
1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze clost to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.
Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.
Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood.
You can also form toes - just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.
i got this recipe from here.
(just a side note, i added the jam and almonds before baking the cookies, which saves a lot of time and works great)
1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze clost to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.
Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.
Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood.
You can also form toes - just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.
i got this recipe from here.