Tuesday, October 25, 2011

Halloween Cookies: Bloody Fingers! | HOLIDAY RECIPE

Finger Lickin' Halloween Cookies:

We whipped these festive, fun and creepy Halloween cookies out of our kitchen several years ago for a Halloween party -- and they're still making waves with our friends and online...We originally posted the recipe and pics to Zandland.com, where it remained one of our hottest posts for years -- And now, a redux post here on Electric Wonder Creative to get these fingers some footing in the new decade. Enjoy!

Yield: 5 dozen (we found the batch to be a little less than 5 dozen)
1 cup butter, softened
1 cup powdered sugar
1 egg
2 tsp almond extract
2 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly

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 (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze close to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. 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 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood.

**We actually sliced the ends off, to get a good severed look, then dipped them into the jelly.

Related Posts Plugin for WordPress, Blogger...