Witches Finger Cookie Recipe
1 cup butter, softened
1 cup sugar
1 tsp Almond extract
1 tsp Vanilla extract
2 2/3 cups Flour
1 tsp Salt
3/4 cup whole Almonds, blanched
2 squares of melting chocolate, or chocolate bark
- Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.
- When you’re ready to shape the cookies,take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.
- Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.
- Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.
- If you use red melting chocolate the look will be even more dramatic. You can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to gross out your guests. For added pizazz, serve in this bowl with an animated hand. Too fun!
Rats Baked in Blood
For the Rats:
1-1/2 lbs. lean ground beef
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
1 tsp. salt
uncooked spaghetti, broken into quarters
thinly sliced raw carrots
black peppercorns, cooked black beans
For the blood:
1 can crushed or ground tomatoes
1-1/2 cups water
1 tbsp. sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
- In a mixing bowl, combine the ground beef, rice, onion, egg and 1 tsp. of the salt. Mix well.
- Make the rats. Using a measuring cup, scoop out 1/4 cup of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
- When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 tsp. of salt and 1/4 tsp. pepper. Pour over the rats. Cover the dish with foil wrap and bake at 350 degrees for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
- Gently remove rats, one at a time, from the sauce and place gently on a serving platter. Into each rat, insert two carrot slices as ears, peppercorns for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve!