A good friend of mine sent me this recipe and I was so grossed out by the pictures that I knew that I just had to make them! On an extremely dreary and wet Friday night B and I locked ourselves in the kitchen to bake the night away. The recipe for Creepy Witches Fingers is actually quick and easy to make, however, making the fingers can be quite time consuming. I think the time spent was well worth it though as they were a HUGE hit at the party that we went to.
The recipe originally called for almond essence to be added but as I really dislike that flavour we left it out. Personally, I think they were better for leaving it out. They tasted so fresh and buttery that you could almost forget you were biting into a wart-covered, bleeding witch finger.
Creepy Witches Fingers
1 cup butter, softened
1 cup icing sugar
1 tsp vanilla
2 ¾ cups all-purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel (blood for fingers)
In bowl, beat together butter, sugar, egg, and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.
Press almond firmly into one of the ends for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 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. Remove from baking sheets; let cool on racks. Repeat with remaining dough.