Halloween is a great time for some ghoulishly fun treats. And if your kids are like mine, the creepier the treat, the more they like it. Frightening fingers are perfect to impress your kids with their bloody fingernails and knobby knuckles.
This is a shortbread type recipe and one of the things I love about this recipe is that you can easily modify flavor. For instance, the ingredients call for half vanilla and have almond extract, but if your family is like mine, we love almond flavor, so I skip the vanilla and double the almond. Or you can have fun and put in any flavor extract for an extra surprise!
This is one of the favorites at school parties, work and definitely one at our Halloween dinner feast.
Makes: 5 dozen frightening fingers
Time Needed: Prep: 25 min. + chilling Bake: 20 min.
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Red decorating gel
- 1/2 cup sliced almonds
- In a large bowl, cream butter and sugar. Beat in the egg and extracts. In a separate bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.
- Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle.
- Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.