Ingredients
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1
-
1
-
1
-
1
-
1
-
2 1/4
-
1
-
1
-
3/4
-
-
-
-
-
-
Directions
Witchy-Poo Fingers,According to the Canadian Living Test Kitchen, this is their most requested Hallowe’en recipe. I haven’t made them, but think I will this year. Sounds ghoulishly good!,I forgot to mention that I also used slivered almonds instead of whole one, They looked kind of creepier with the skin around the edges. I even used the ones with “chipped” ends for a more realistic look. I just made the indention with the end of a butter knife and didn’t push in so deep.
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Steps
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1
Done
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In a Mixing Bowl, Beat Butter Sugar, Egg and Extracts Together. |
|
2
Done
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in Another Mixing Bowl, Combine Flour, Baking Powder and Salt. |
|
3
Done
|
Beat Dry Ingredients Into Butter Mixture, Then Cover Bowl and Refrigerate For 30 Minutes. |
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4
Done
|
Preheat Oven to 325 Degrees F; Have Cookie Sheets, Lined With Parchment Paper, Ready. |
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5
Done
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Remove Only 1/4 of the Dough from Refrigerator (leave Rest Refrigerated to Stay Cold); Measure Out Heaping Teaspoonfuls and Shape Into Fingers. |
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6
Done
|
Press an Almond Firmly Into the End of Each"finger" to Make the Fingernail. |
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7
Done
|
Below the Almond and at the Opposite End of the Finger, Press in Dough to Create Knuckle Halfway Down; Using the Back of a Table Knife, Make Indents Into the Knuckle (look at Your Own Fingers to Get an Idea of What This Should Look Like). |
|
8
Done
|
If You Want Really Big Ugly Fingers With Two Gnarled Knuckles, Use About a Tbsp of Dough Per Cookie. |
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9
Done
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Place on Paper-Lined Cookie Sheets and Bake in Preheated Oven Until a Pale Golden Colour--About 20 to 25 Minutes. |
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10
Done
|
After First Sheet Goes Into the Oven, Remove More Dough from the Fridge to Make More Fingers. |
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11
Done
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When Cookies Are Done, Remove from Oven and Let Cool For Three Minutes. |
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12
Done
|
Carefully Lift Up Almond from Each Finger and Squeeze Some Red Decorating Gel Onto Nail Bed, Then Press Almond Back Into Place; the Red Gel Will Creepily Ooze Out. |
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13
Done
|
Transfer to a Rack and Let Cool Completely. |
