Ogre’s Toes and Witch’s Fingers | Recipes

Ogre’s Toes and Witch’s Fingers

(12) Ratings:
Prep Time:
Baking Time:
Makes:about 40 cookies
Freezing:excellent

Trick or treat? Have it both ways with these spooky and delicious Hallowe’en goodies topped with jam and almonds!

Ingredients

40 whole, blanched almonds
Red icing gel, optional
1 cup 250 mL Crisco® All Vegetable Shortening
1 cup 250 mL icing sugar
1 egg
1 tsp 5 mL almond extract
1 tsp 5 mL vanilla extract
2¾ cups 675 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL salt
15-20 drops green food colouring
¼ cup 50 mL Smucker’s® Pure Seedless Strawberry Jam

Directions

  1. Preheat oven to 325ºF (160ºC). Line two baking sheets with parchment paper.
  2. Paint, using a small paint brush, each almond with red icing gel. Set aside to dry while preparing cookie dough. These will become your nails!
  3. Beat shortening, icing sugar, egg, almond and vanilla extracts in large bowl on medium speed of electric mixer. Add flour, baking powder and salt and beat until combined. Mix in green food coloring, a few drops at a time until desired color is achieved.
  4. Divide dough in two, wrap in plastic wrap and refrigerate for 30 minutes.
  5. Shape 1 heaping tablespoon (15 mL) of dough into finger or toe shape. Make slashes in several places with a sharp knife to form knuckles. Place on prepared baking sheet and press painted “nail” (almond) in one end of “finger” or “toe”.
  6. Bake in preheated oven for 20 to 25 minutes until golden. Remove from oven and let cool on baking sheet. When cooled, remove nail from “finger”, place ¼ tsp (1 mL) of strawberry jam on nail bed, and replace nail, pressing down lightly so that jam oozes out from beneath.

Tips

  • Always keep a paintbrush labelled "for food use only" in the utensil drawer.

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