With Halloween only a few days away, I thought I’d share this yummy Halloween delicacy!
My friend Barb and I often get together before Halloween to make Crispy Witches’ Fingers. During our traditional visit, we take great delight in sharing stories of people’s extraordinary reactions when the Fingers have been served to family and friends. Reactions have ranged from roars of laugher, to screams of horror! Give them a try, if you are brave enough!
Prairie Spruce Commons – Crispy Witches Fingers
- 1 cup butter, softened
- 1 cup icing sugar
- 1 egg
- 1 tsp. almond extract
- 1 tsp. vanilla
- 2 ¾ cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- ¾ cup whole blanched almonds
- 1 tube Red decorator gel (aka blood for fingers)
In one bowl beat together butter, sugar, egg, almond extract and vanilla. In a second bowl mix together the flour, baking powder and salt. Beat the flour mixture into the butter and sugar mixture. Cover and refrigerate for 30 minutes.
Roll the dough so it is similar in width and length of medium sized pointer fingers. Place on greased baking sheets. Pinch the dough slightly together ¼ and ¾ up the finger. At the ½ way point of the finger, press lightly with a small three pronged fork, to form the middle knuckle. At the top of the fingers, use one whole almond to press slight nail indentations into the dough.
Bake cookies at 350 for 20 to 25 minutes.
Decorate the fingers after they have cooled. Squeeze the red decorator gel about the size of a medium round garden pea at the end of the finger where you will be inserting the “nail”. Before the decorator gel dries, lay one whole blanched almond onto the nail indentation and red gel, then gently press into the gel. Allow time for the red gel to set, before moving the fingers or putting into a container to store.Image Courtesy of Mary Crandell on Flickr
Enjoy & Happy Halloween!