Monday, October 25, 2010

Halloween Finger Cookies – A Halloween Treat

Slightly creepy, these eerily realistic Halloween Finger Cookies will definitely be the center of attention and a great conversation piece at your next Halloween party.

If you have the skills to roll out play dough, you’re all set to make your very own batch of frightfully fun finger cookies…no special molds, cutters, or equipment required. Whether you decide to sculpt long crooked fingers or short stubby fingers each one is completely unique and that’s half the fun. It’s also super fun seeing everyone’s reaction to these surprising cookies and eating them of course!

Halloween Finger Cookies Recipe
Recipe adapted from Martha Stewart Ladies’ Fingers Recipe
Makes 30

Ingredients
30 almonds (I used raw almonds from Trader Joes with the brown shell so I didn’t need to use red food coloring)
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour


Directions
1. Line two baking sheets with parchment paper.

2. Separate 1 egg. Set aside the egg white.
In a small bowl, whisk together the yolk, the other egg, and vanilla. Set egg mixture aside.

3. In the bowl of an electric mixer 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.


4. 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. Note: The dough needs to be chilled for best results. I found sticking it in the freezer for a few minutes also helped make it easier to roll out and shape the finger cookies.


 5. When all fingers are formed, heat the oven to 350 degrees, brush each cookie lightly with egg white. Position almond nails and push into dough to attach.

6. Bake finger cookies until lightly browned, about 12 minutes. Cool completely.

To display your Halloween Finger Cookies, evenly spread a bag of candy corn on a round serving tray and lay the cookies in a circle on the tray. Another fun way to display your Halloween Fingers Cookies is to stand them up in dish of Dirt Pudding like someone is reaching out of the dirt…extra spooky!

Besides the fun, festive appearance finger cookies add to any Halloween d├ęcor, my favorite part of these creepy cookies are the almond fingernails. If I make them again, I may make a platter of Halloween Toes (more almond, less cookie).

Halloween Finger Cookies were a big hit at our family Halloween party. I even received requests for the recipe. Happy Halloween!

You Might Also Like:
 - Witches Broomsticks - Quick & Easy Halloween Treat or Covered Dish
 - Spider Web Decorated Meat and Cheese Tray – A Quick and Easy Halloween Covered Dish


This post is linked to:

Tasty Tuesday at Balancing Beauty and Bedlam
Tempt My Tummy Tuesday at Blessed with Grace
Anti-Procrastination Tuesday at New Nostalgia
What's Cooking Wednesday at The King's Court IV
Works For Me Wednesday at We Are That Family

4 comments:

  1. Wow, now these are completely creepy... I LOVE IT, lol!

    ReplyDelete
  2. What spooky looking cookies. I'd be scared to eat one. :)

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  3. When I was shaping the cookies I thought they looked a little too real! Thank goodness when baked the cookies puffed up a little and looked more fun than scary.

    At our Halloween party everyone loved them and cleared the platter...all that was left was some candy corn! :)

    Thanks for stopping by!
    DigiMom

    ReplyDelete