BUTTERFINGER COOKIES
These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
SEVERED FINGER SUGAR COOKIES
Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.
Provided by Mark Evitt
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
- In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
- Bake 15 minutes. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g
SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
LADYFINGERS
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
- Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
- Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g
FINGER COOKIES
Finger cookies are usually found in sets of five. If you think they look weird, you should see the cookie person to whom these fingers belonged.
Provided by Clare Crespo
Yield Makes about 50 fingers
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, beat the butter until smooth and creamy.
- 2. Add the sugar, egg, and vanilla extract and mix well.
- 3. Add the flour, baking powder, and salt and beat until completely mixed.
- 4. Cover the dough and refrigerate for 30 minutes.
- 5. Preheat the oven to 325°F.
- 6. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
- 7. Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.
- 8. Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the Icing Glue. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
- 9. Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
HALLOWEEN FINGER COOKIES
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.
- Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.
- Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 5.6 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 23.9 mg, Sugar 1.9 g
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
WITCH'S FINGER COOKIES
from Kraft Food and Family 2009. My kids love to make and eat these. These are not a super sweet cookie... more of an almond shortbread. Tasty and creepy! They take about 25 minutes to bake at 325 in my oven.
Provided by jenpalombi
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 325ºF.
- RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
- ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
- BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.
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