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
WITCH FINGER COOKIES
Go all out this Halloween with this spooky Witch Finger Cookies from Food Network.
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 28 finger cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
- Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
- In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.
SPOOKY WITCH FINGER COOKIES
Yield 36
Number Of Ingredients 12
Steps:
- In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
- Stir in salt, baking powder, and flour and mix until combined well.
- Add in green food coloring until you get the color you desire.
- Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
- Remove from fridge and roll dough into 1 1/4 inch balls.
- Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
- Place fingers on a baking sheet lined with parchment paper.
- Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
- Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
- You can also add gel or jam to the end of the finger or you can leave them the way they are.
- These witch fingers are so delicious dipped in jam.
Nutrition Facts : Servingsize 1 serving, Calories 3976 kcal, Fat 125 g, SaturatedFat 69 g, Cholesterol 338 mg, Sodium 2681 mg, Carbohydrate 662 g, Sugar 330 g, Protein 54 mg
HALLOWEEN FINGER COOKIES
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.
- Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.
- Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 5.6 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 23.9 mg, Sugar 1.9 g
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