Severed Halloween Finger Cookies
2 whole eggs
2 egg yolks
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup softened, unsalted butter
1 cup powdered sugar
3 1/3 cup all-purpose flour
2/3 cup granulated sugar
¼ teaspoon salt
¾ cup blanched whole almonds
Red food coloring
In small bowl, combine whole eggs, egg yolks vanilla and almond extracts.
In a separate large mixing bowl, beat the butter, flour, powdered sugar, granulated sugar, and salt until well combined.
Add the egg mixture to this large bowl and mix thoroughly to form your cookie dough.
Unroll a rectangle of plastic wrap onto counter. Form a log shape with your dough and wrap dough in plastic wrap. Refrigerate dough for 30-40 minutes, or until firm.
Line a cookie sheet with parchment paper. Preheat oven to 350 degrees F.
When dough is firm, cut dough into 4 equal portions. Remove 1 portion at a time to work with, while keeping other portions refrigerated. With each portion of dough, divide into approximately 15 equal pieces and form your finger shapes by rolling dough in your fingers to create a cylinder shape. Work quickly while dough is cold, as the warmth of your hands may make your dough too moist. Lay out each finger cookie onto the parchment paper-lined cookie sheet.
When all 15 fingers are done, take a sharp knife and indent each finger with the wrinkles for the knuckles to make them look realistic.
Then, take an almond and press one into the end of each finger to represent the nail. Bake at 350 degrees F for 12 minutes or until golden.
Towards the end of the baking process, check cookies and indent again, if needed.
When cookies are done, indent or make any changes necessary while cookies are still hot. Allow to cool on wire racks.
Repeat process with remaining dough.
When cookies are cool, make bloody effect if you wish. Mix red food coloring paste with water until you reach your desired shade of red color. Using a small pastry brush, “paint” your blood around the cuticle of each fingernail.
These cookies may look gross, but they are very tasty!
Vegan Candy Corn Bites
1/4 cup soy milk powder, plus more for rolling
3 tablespoons cashew butter
3 tablespoons brown rice syrup
1 teaspoon vanilla extract
Pinch of finely ground sea salt
1 1/4 teaspoons ground turmeric, divided
Lay out parchment or wax paper over a half-sheet pan or cookie sheet. Sprinkle lightly with soy milk powder.
In a large bowl, mix together soy milk powder, cashew butter, brown rice syrup, vanilla, and salt. Knead until a Play-Doh-like consistency forms. Divide dough into three parts.
Carefully stretch and pull the first part into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet.
Working in a bowl, knead 1/4 teaspoon turmeric into the second part of dough. Once it’s dyed yellow, repeat the process of stretching and pulling it into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet, about 1 1/2 inches away from the white section.
Working in a bowl, knead 1 teaspoon turmeric into the third part of dough. Once it’s dyed orange, repeat the process of stretching and pulling it into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet, between the white and yellow sections.
Carefully squeeze and press the three dough ropes together. Flatten with the palm of your hand to create one even, thick rope. Transfer to the freezer for 15 minutes.
Remove from the freezer, and using a sharp knife, cut into 32 even triangle shapes. Although candy corns can be eaten at room temperature, it’s best to transfer to an airtight container, each layer separated with parchment paper, and store in the freezer. Before eating, let them thaw slightly.