Frightful Witch Finger Cookies
Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2¾ cups flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup almond slices
1 tube red decorating icing
1 tube green food coloring
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2¾ cups flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup almond slices
1 tube red decorating icing
1 tube green food coloring
Directions:
Preheat oven to 325°.
Beat together butter, sugar, egg, almond extract and vanilla. Slowly beat in the flour, baking powder and salt. Add drops of green food coloring to dough until you achieve a nice deep green color. Divide the dough into four equal parts, cover and refrigerate for 30 minutes.
Take one quarter of the dough at a time from the refrigerator. Break off one heaping teaspoonful and roll it into a finger shape the diameter of a thin Crayola marker (they expand a lot in the oven). Squeeze in around the middle of the finger to create a knuckle shape. Then, using a butter knife, make indents in several places to resemble a finger. Repeat with rest of dough.
Place cookies on a lightly greased baking sheet and bake for 20–25 minutes. Let cool.
Squeeze red decorating gel or icing onto the tip of each finger and gently press an almond sliver on top so the icing oozes out from underneath. Can serve once the icing sets!
"Pin it" here: http://www.pinterest.com/pin/33214115977083099/
Beat together butter, sugar, egg, almond extract and vanilla. Slowly beat in the flour, baking powder and salt. Add drops of green food coloring to dough until you achieve a nice deep green color. Divide the dough into four equal parts, cover and refrigerate for 30 minutes.
Take one quarter of the dough at a time from the refrigerator. Break off one heaping teaspoonful and roll it into a finger shape the diameter of a thin Crayola marker (they expand a lot in the oven). Squeeze in around the middle of the finger to create a knuckle shape. Then, using a butter knife, make indents in several places to resemble a finger. Repeat with rest of dough.
Place cookies on a lightly greased baking sheet and bake for 20–25 minutes. Let cool.
Squeeze red decorating gel or icing onto the tip of each finger and gently press an almond sliver on top so the icing oozes out from underneath. Can serve once the icing sets!
"Pin it" here: http://www.pinterest.com/pin/33214115977083099/
