When I started this blog three months ago, I swore there’d be no recipes. But today I can’t help myself. With October 31st a week away, the spell has been cast. It’s the time to indulge in horror films, graveyard scenes, images of skeletons, ghosts and goblins, haunted houses, scary costumes and, best of all, Halloween parties. So here’s my weekend baking idea, guaranteed to curl the toes of even the most frightful creatures.
WITCHES’ FINGERS COOKIES
1 cup Butter, softened
1 cup Powdered sugar
1 tsp Almond extract
1 tsp Vanilla
2 & 2/3 cups Flour
1 tsp Baking soda
1 tsp Salt
¾ cup Almonds, whole blanched
1 Tube red decorator (optional)
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create bulge for knuckle shape; you puff it out rather than squeeze it in.) Using a paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheet; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. If you choose to, lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.
Remove from baking sheets and let cool on racks. Repeat with remaining dough. Yield: 5 dozen.
Note: The best age for spooky little helpers is 7+, and they’ll absolutely want to help with the blood-red gel.