Witches’ Fingers

Well, spooky winds are blowing, but not just for Halloween. Here on the East Coast, we’re hunkering down for Hurricane Sandy. We have flashlights, candles, water, and food. And by food, I mean mostly sugar-based leftovers from our Halloween Party. Like these fantastically creepy cookies.

The original recipe called for dyeing the almond fingernails red, but that seemed a little bit labor intensive even for me. So I left them cream-colored and figured the almond skin on the edges looked like dirt. Speaking of dirt, I loved the idea of using crushed up sandwich cookies as soil. And I loved the idea of making cookies ‘n’ cream ice cream with the leftovers even more.

I’ll be back in a couple days– provided we don’t blow away– with one more Halloween-ish recipe: homemade peanut butter cups. Although if you’re like me, there’s no way they could ever be confined to just one holiday.

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Cookies

• 8 Tbs. unsalted butter, at room temperature
• ½ cup powdered sugar
• 5 Tbs. granulated sugar
• 1 large egg plus 1 egg yolk
• 1 tsp. vanilla extract
• Pinch of salt
• 2 cups all-purpose flour
• food coloring (optional)
• 32 almond slices

Egg Wash

• 1 egg white, lightly beaten
• splash of cold water

In the bowl of an electric mixer, combine the butter and sugars and beat together on medium-high speed until light and fluffy, 1-2 minutes. Stir in the egg, egg yolk, vanilla extract, and salt, and mix until incorporated. (Reserve extra egg white for egg wash.) Mix in the flour on low speed just until combined.  If desired, tint the dough with food coloring. Form the dough into a ball, cover with plastic wrap and refrigerate until firm, at least 1 hour.

When you are ready to bake, preheat the oven to 350˚ F.  Line baking sheets with parchment paper. Working with one half of the dough and keeping the other half chilled, divide into 16 equal pieces on a lightly floured work surface. Roll each piece into a finger shape about 4 inches long. Pinch each piece of dough in two places to create knuckle shapes and lightly score with a knife. Transfer the shaped fingers to the prepared baking sheets. Repeat with the second half of the dough.

When all of the cookies are formed, stir together egg white and water. Lightly brush cookies with the egg wash and place a sliced almond at the end of each finger, pressing lightly to attach. Bake until set, about 12 minutes. Remove from the oven and let cool. If the cookies have spread or lost shape at all, reform them gently while they are still warm but cool enough to handle.

Makes 32 cookies.

Source: Slightly adapted from Martha Stewart via Annie’s Eats.

Nutrition facts (per cookie): 75 calories, 3.4 g fat, 9.9 g carbs, 0.2 g fiber, 1.3 g protein.