Frightfully good sweets for Halloween
WITCHES’ FINGER COOKIES
Makes: 36 cookies
1 cup (250 mL) butter, softened
■
1/2 cup (125 mL) sugar
■
2 1/2 cups (625 mL) flour
■
Sliced natural almonds,
■
optional
1. Cream together butter and sugar until light and fluffy. Work in 2 1/4 cups (560 mL) flour, adding remaining flour gradually, if necessary. Knead to form a ball.
2. Cover and refrigerate dough 2 hours or until dough is firm enough to handle.
3. Using a scant 1 tbsp (15 mL) of dough for each cookie, shape a flattened roll to look like a bony finger.
4. Using your own finger as a model, make knuckle lines with a knife. Shape and flatten one end to look like a fingernail. One piece of almond can be carefully pressed in for a nail.
5. Place fingers on ungreased cookie sheets. Bake at 300 F (150 C) for 15-18 minutes. Do not let them “tan” too much.
6. Let cookies stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool cookies on racks. May be frozen and thawed later.
ATCO BLUE FLAME KITCHEN
Planning to host a Halloween party next week? We have some spooky and tasty treats to serve.
Serve our Black Forest cookies with a good tale to help set the scene! This cookie version of the traditional German chocolate cake is a double chocolate chip cookie with dried cherries. If you can’t find dried cherries, dried cranberries will work.
For a more sinister treat, try some creepy Witches’ Finger Cookies. Start with a simple cookie base of butter, sugar and flour, then get creative by adding almonds for nails and red decorating gel for blood.
Easily transform any of your favourite treats into Halloweenthemed desserts with a little royal frosting, food colouring and candies.