LOL, thanks, all these scary recepies are wicked cool! Syl Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within.
----- Original Message ----- From: "Angelique in Texas" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[email protected]> Sent: Wednesday, September 24, 2008 10:55 AM Subject: [RecipesAndMore] Creepy Witches' Fingers > > Creepy Witches' Fingers > Yield: 5 dozen > 1 cup Butter, softened > 1 cup Icing sugar (powdered sugar) > 1 Egg > 1 tsp Almond extract > 1 tsp Vanilla > 2 2/3 cups Flour > 1 tsp Baking powder* > 1 tsp Salt > 3/4 cup Almonds, whole blanched > 1 Tube red decorator gel > (optional, not pictured) > Gross everyone out with these creepy cookies. > In bowl, beat together butter, sugar, egg, almond extract and vanilla. > Beat in flour, baking soda*, and salt. Cover and refrigerate 30 minutes. > Working with one quarter of the dough at a time and keeping remainder > refrigerated, roll heaping teaspoonful of dough into finger shape for > each cookie. Press almond firmly into 1 end for nail. Squeeze in centre > to create knuckle shape. (Accompanying picture showed long rolled shape > with bulge at centre for knuckle; you puff it out rather than squeeze it > in.) Using paring knife, make slashes in several places to form knuckle. > Place on lightly greased baking sheets; bake in 325F (160C) oven for > 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up > almond, squeeze red decorator gel onto nail bed and press almond back in > place, so gel oozes out from underneath. You can also make slashes in > the finger and fill them with "blood." > (ed. note - I opted not to go for the bloody effect as you can see in my > picture above, and my guests were still grossed out! - Britta) > Remove from baking sheets and let cool on racks. Repeat with remaining > dough. > (Collected by Bert Christensen, Toronto, Ontario) > *The recipe is reproduced above exactly as I found it, but please note > the stars I added. I used baking powder for several years just fine, > assuming the baking soda listed in the instructions was an error. > However, when I moved to a new place with a different oven, my witches' > fingers kept puffing during baking and not keeping any detail, which was > disappointing! I finally realized that the dough was very similar to a > Christmas cookie recipe I had, so I just used neither baking powder nor > baking soda and had a more shortbread-like recipe that keeps the detail > perfectly, since it has no leavening ingredient. I recommend that method > as most reliable. - Britta > > I'm in my own little world, but thats ok everybody knows me here > Angelique > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
