I have two boys, so the creepier the Halloween treat, the better. Since we live in the country, trick-or-treating isn’t an option, though they still manage to load up on sweets. We grow our own pumpkins and have a blast carving them—here’s two from last year, Harry Potter & the Puking Pumkin 🙂
Last year these cookies were a big hit at the Junior High. They gobbled up these delicious witch fingers and goblin fingers (no green coloring for goblins, added a few creepy cuts and scars).
CREEPY WITCH FINGERS
Yield: 5 dozen
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 tsp – Salt
3/4 cup – Almonds, whole blanched **I used roasted almonds
Few drops – Green food coloring
1 Tube red decorator gel **I used a tube of decorator’s milk chocolate instead of gel—the tube is warmed in the microwave to melt the chocolate—when the chocolate cools it really holds on those fingernails—being a chocoholic, I also painted the fingers with chocolate *A friend of mine used sliced almonds for fingernails, those also turned out nice.
In bowl, beat together butter, sugar, egg, almond extract, vanilla and food coloring. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into narrow end for nail. Press center together to create the knuckle shape–you puff it out rather than squeeze it in. Using paring knife, make slashes in several places to form knuckle.Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes. Let cool for 3 minutes. Lift up almond, squeeze red gel (or chocolate) onto nail bed and press almond back in place. Remove from baking sheets and let cool on racks. Repeat with remaining dough.
Baker’s tip:The cookies will puff up while baking—shape them THIN.
Wishing everyone a Safe & Fun Halloween!