SPOOKY WITCHES' FINGERS
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
Time 1h15m
Yield 60
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, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
SAVORY SEVERED MONSTER FINGERS
A Halloween twist on pigs in a blanket, with creepy black nails. Quick, easy and fun!! By Halloween Alliance.
Provided by sydsmama
Categories Lunch/Snacks
Time 25m
Yield 16 fingers, 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Open a can of crescent rolls, and unroll the dough.
- Place one triangular piece of crescent roll dough on the cookie sheet.
- Put a cocktail smokie in the wide end of the dough triangle.
- Roll the dough around the sausage. You should have one layer of dough covering it completely-no edges peeking out! This is the base of the finger, and you should still have some crescent roll dough left over.
- Roll the remaining dough to form the rest of the finger, tapering it at the end and rounding it off so it looks realistic.
- Put 1/2 of an olive on the end of the finger. Tuck the edges into the dough so that it looks like a fingernail. Use a knife to score "wrinkles" into the knuckles.
- Put the fingers in the oven and bake for 15-20 minutes, until they are golden brown.
Nutrition Facts : Calories 194.6, Fat 10.1, SaturatedFat 3.8, Cholesterol 35.2, Sodium 486.2, Carbohydrate 18.9, Fiber 1.4, Sugar 1.9, Protein 6.8
SEVERED FINGER SUGAR COOKIES
Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.
Provided by Mark Evitt
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
- In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
- Bake 15 minutes. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g
SEVERED FINGERS HALLOWEEN COOKIES RECIPE - (4.6/5)
Provided by Cupcake
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners'sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach. Bake until lightly browned, about 12 minutes. Cool completely. Note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
WITCH'S HAIRY FINGER BREADSTICKS
With its bright green color and shredded cheese that looks like hair, you'll think you really are eating a witch's hairy finger! These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 32 breadsticks.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-in. rope. Cut in half. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. , Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375° for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 91mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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