SPOOKY WITCHES' FINGERS | ALLRECIPES
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
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 60 cookies
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, CarbohydrateContent 6.9 g, CholesterolContent 11.2 mg, FatContent 4.1 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 2 g, SodiumContent 75.7 mg, SugarContent 2.4 g
SCARY MOUSE COOKIES | JUST A PINCH RECIPES
These are fun to make and make great kids cookies for parties, halloween or school events.
Provided by Stormy Stewart @karlyn255
Categories Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Number Of Ingredients 10
Steps:
- 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 of dough into ball. Then roll slightly one end to look like a mouse’s body for each cookie. Press eyes (Mini chocolate chips) firmly into the head end of the cookie. Insert a part of licorice in the other end for a tail. Add little ears by poking a knife in and pushing up slightly at back of head, Or making two small balls and adding them. 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 325 F oven for 20-25 minutes or until pale golden. Let cool for a few minutes. Can set them around a slice of cheese for effect.
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