Best Freaky Ladies Fingers Halloween Recipes

CREEPY WITCH FINGER COOKIES

Steps:

• In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.
• Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
• Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree 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 into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

FREAKY LADIES' FINGERS (HALLOWEEN)

Steps:

• Place a small amount of food coloring in a bowl and with a new paint brush "paint" the almond halves on the rounded side. Set aside.
• In a Mixing bowl place water, yeast, and sugar. Let stand for five minutes to let yeast work.
• Beat 1 c flour in till combined. Beat in salt and 3-1/2 c flour till combined. Beat till dough pulls away from the sides.
• Reduce speed and add 1/2c flour (if dough is still sticky add up to 1 c more flour).
• Knead till smooth.
• Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour).
• Heat oven to 450.
• Heat 3 quarts water to boiling.
• Add baking soda.
• Lightly coat two baking sheets with pan spray.Divide dough into quarters.
• Work with one at a time keeping the rest covered.
• Divide each piece in 12 pieces. On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long) make sure to leave a lump for the knuckle.
• When all 12 pieces are formed transfer to boiling soda water.
• Poach for 1 minute, using a slotted spoon transfer to a baking sheet.
• Repeat till all 4 quarters are done.
• Beat egg with 1 T water and brush over pretzels.
• Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using).
• Possition the almond nails into place and push down to secure.
• Bake in oven for 12-15 minutes or till golden brown.
• Let cool on a wire rack.
• These are best if eaten the first day but can be stored in an airtight container for up to 2 days.