I had fully planned to make these yesterday, but the best laid plans and all that.
So, while we are sitting waiting for the Trick or Treaters (first two arrived at 6:45 – a skeleton and Harry Potter) I am making Witches Fingers.
This is a recipe I got from Canadian Living, so I know it will be good. Problem is that it seems to make a lot. And there are only two of us…
Anyway, while I wait for the next ghoul or Hermione to arrive the dough is chilling and I am doing laundry.
Hallowe’en is so much more fun for kids!
I am thinking of just making a few Witches Fingers and keep the rest chillaxing (yes! I used that word again!) until another day to make some regular cookies. Or frogs or something…
Bob and Echo are leased and sitting watching the door, protecting us from the evib of the three year old shark who just came to the door. Scarey!!
Of course, I had no red food gel, so instead of bloody fingers I painted the “nails” green with food colouring.
And they tasted so good!
• 1 cup butter, softened
• 1 cup icing sugar
• 1 egg
• 1 tsp almond extract
• 1 tsp vanilla
• 2-3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup whole blanched almonds
• 1 tube (19 g) red decorator gel, (blood for fingers)
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt.
Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden.
Let cool for 3 minutes.
Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath.
Remove from baking sheets; let cool on racks. Repeat with remaining dough.