Snacks & Treats
Monster Finger Halloween Cookies
BY STEPHANIE KEEPING, SPACESHIPS AND LASER BEAMS
Oct 13, 2017
It’s that time of the year when costumes come out of the closet, dark somethings crawl out of imaginations, and kids must decide if they want a trick or treat. If they see these cookies, I’m certain kids will choose a treat!
Part creepy, part campy, and totally delicious, monster finger cookies are so much fun to make. Whether you bag them up for neighbourhood hand-outs or save them for your Halloween party, monster fingers point to some good eating.
You'll Also Love: Caramel Apple Pie Fries
Even if you can’t get the family interested in working together to fix a meal, you’re almost guaranteed to have willing helpers when you bake cookies — especially these. You can also find a ton of super cute Halloween food ideas here.
Making monster fingers seems to bring out creepy character voices and a lot of laughter. At least, that’s what happens at our house. And everyone volunteers for taste-testing.
Start out by colouring the sugar. We made blue, green, and orange.
It just takes a couple drops of food colouring to each fourth-cup of sugar plus a few moments of stirring.
Then get on with mixing the sugar cookie batter. Cream butter, sugar, and vanilla before you add eggs. My Sam loves to break the eggs so that is always his job.
Remember to scrape down the sides of the bowl when you’re mixing in the flour and salt so everything is evenly mixed.
Next, roll the dough into balls about 1.5 inches in size.
Then roll each ball like you’re making a play-dough snake. We made ours about 3 inches long and 3/4-inch thick, but fingers come in all sizes. Especially monster fingers.
Or I suppose you could make them stubbier and call them monster toes. But who knows? Maybe monsters have long, skinny toes.
Then you start getting a little artistic. Use a knife to lightly make marks for the knuckles. They don’t have to be precise…gnarled is gnarly!
Use your thumb to make indentations for the fingernail.
Roll the fingers in the coloured sugar and pop them in the 350° oven for about 11 minutes.
While they’re baking, melt the almond bark in the microwave and have your helper stir it smooth.
When the fingers are finished baking, it’s time for the press-on nails! Dip one side of the chocolate-peanut candy in the almond bark and press it onto the cookie.
Of course you can substitute another candy, like jellybeans if you want to avoid peanuts, but look for something that is slightly oval shaped.
That’s all there is to it! Somehow a couple of our monster fingers were broken so they had to be eaten right away.
But that’s OK. No accusatory finger pointing allowed. Bwahaha.
- 1 cup butter, softened
- 2/3 c. powdered sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt
- 2 ½ c. flour
- ¾ c. sugar, divided
- yellow, red, green, and blue food colouring
- peanut-filled chocolate candies
- 2 squares of vanilla almond bark
- Divide sugar into 3 bowls; pour ¼ cup in each bowl.
- In one bowl, squeeze two drops of blue colouring.
- Use a spoon to mix the colour throughout.
- Mix until all the sugar is blue and no large pieces of food colouring remain.
- Repeat for green.
- To make orange, mix one red and two yellow drops.
- Set sugar aside.
- In a mixing bowl, cream together butter, sugar, and vanilla. Beat in eggs, one at a time.
- Pour in flour and salt. Mix until dough comes together, scraping down sides of the bowl to make sure everything is mixed well.
- Roll dough into 1 ½ inch-balls. Roll each ball like you’re making a snake, about 3-inches long and ¾ inch thick.
- Using a knife, lightly make marks where the knuckles should be.
- Use your thumb to make an imprint where the nail should be.
- Roll each finger in one of the bowls of coloured sugar.
- Bake at 350° for 11 minutes.
- While cookies are baking, melt vanilla almond bark in a microwave safe dish (about 45 seconds). Stir until smooth.
- When the cookies are done, dip a peanut filled chocolate candy in the melted almond bark and then press onto the cookie, where the nail goes.
- Repeat with all cookies.
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