This is the 5th submission sent into my Halloween Recipe Contest. They look so good and freaky.
Yield: about 5 dozen cookies.
Prep: 20 min. plus 30 min. Fridge Time
Bake:20-25 min.
Ingredients
1 cup Butter, softened
1 cup Powdered 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
Yield: about 5 dozen cookies.
Prep: 20 min. plus 30 min. Fridge Time
Bake:20-25 min.
Ingredients
1 cup Butter, softened
1 cup Powdered 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
Directions
In a large bowl, cream butter and sugar. Beat in the egg and extracts. 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.
In a large bowl, cream butter and sugar. Beat in the egg and extracts. 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.
This recipe was sent in by Camille. Thank you for your submission and good luck.
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