Holiday Cakes,Cup Cakes,Treats and Cookies

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Comment by art deco cakes by galidink on October 18, 2011 at 6:07pm

awesome job

Comment by Rach on March 2, 2010 at 4:13pm

Yeah that's a great Idea, I might just try it this year too

Comment by Mary Ruff on March 2, 2010 at 4:12pm

Your welcome, glad I could help pass on something as neat and as fun a treat as these are..I usualy make them to give out in halloween baggies..the kids LOVE them and the adults get a good laugh too.

Comment by Rach on March 2, 2010 at 4:05pm

Hi Mary :-) wow thanks for the detail - I'm definitely going to give these a go!

Comment by Mary Ruff on March 2, 2010 at 3:12pm

Here's the Instructions and recipe for the Finger cookies:

I made the finger cookies using the No Fail Sugar Cookie (NFSC) recipe below the instructions...

Instructions:

Take your cookie dough and roll it into a about a 1 inch round ball and then into tubular 4 inch strip. Make sure that they are fairly thin because the dough will spread during baking and you don't want fat fingers.

After you roll them you pinch in the middle to form a knuckle.

Then I took a little paring knife and made shallow grooves in the knuckles to look like wrinkles.

I slid sliced almonds into the tips of the dough/nail bed to make the nails, for the regular fingers I slid the almonds in via the pointed end of the almond so the nail would be real looking, and for the witch fingers I slid the round end of the almonds in so the tip of the nails would have a pointed look, and baked.

Bake for 13 minutes at 350...what I did to start with was make some TRIAL cookies and then once I perfected them to calibrate with my oven I made cookie sheet fulls.

Then I just baked at the appropriate temperature and time for my oven, and cooled them on a wire rack.

For the regular fingers I didn't add any coloring to the cookie mix, but for the witch fingers I added some green.

After they cooled I brushed red food coloring on the witch fingers nails like you would nail polish. And dabbed red coloring with a brush on the end of the regular finger cookies to look like bloody severed numbs.

Then I used some colored chalk dust to lightly highlight the knuckles with a regular sponge tipped eye shadow applicator.

Hope you have fun when you make them!

Comment by Mary Ruff on March 2, 2010 at 3:05pm

Heres the recipe I used:

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little
at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the
first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus
is that you are not adding any additional flour to your cookies.

Comment by Rach on March 2, 2010 at 2:05pm

hee hee I like these! what are they made from?