FINGER ZOMBIES RECIPES

Steps:

• "1. Mix butter, sugar, egg, and vanilla until completely combined. 2. Combine dry ingredients in a seperate bowl (except pumpkin seeds) and combine with butter mixture. 3. Refrigerate dough for at least a half hour.* 4. When you are ready to make the cookies, preheat oven to 300. Grease a cookie sheet. 5. Form dough into thin rolls. They don't have to be even - crooked fingers are creepy. Mine are about 1/3 inch wide and 3 inches long, but you could make them thicker and/or longer. Don't flatten them too much, though. 6. Press a pumpkin seed into one end of the cookie. I like to press mine horizontally towards the other end a bit so it sticks well and sinks into the nail bed like a real nail. If you wish, you can either press a fork across the finger to create knuckles, or press the tines of the fork into the finger to create little holes. 7. If yours are as thin as mine (1/3 inch), bake for about 10 minutes or until just slightly browned. If yours are a lot thicker, bake up to 20 minutes. * If you want to make these in advance, leave in the fridge, covered, for up to a few of days. The dough will dry out a bit but is fine after a bit of handling."

Steps:

• "1. Mix butter, sugar, egg, and vanilla until completely combined. 2. Combine dry ingredients in a seperate bowl (except pumpkin seeds) and combine with butter mixture. 3. Refrigerate dough for at least a half hour.* 4. When you are ready to make the cookies, preheat oven to 300. Grease a cookie sheet. 5. Form dough into thin rolls. They don't have to be even - crooked fingers are creepy. Mine are about 1/3 inch wide and 3 inches long, but you could make them thicker and/or longer. Don't flatten them too much, though. 6. Press a pumpkin seed into one end of the cookie. I like to press mine horizontally towards the other end a bit so it sticks well and sinks into the nail bed like a real nail. If you wish, you can either press a fork across the finger to create knuckles, or press the tines of the fork into the finger to create little holes. 7. If yours are as thin as mine (1/3 inch), bake for about 10 minutes or until just slightly browned. If yours are a lot thicker, bake up to 20 minutes. * If you want to make these in advance, leave in the fridge, covered, for up to a few of days. The dough will dry out a bit but is fine after a bit of handling."