10/18/2008
Tarantula and Finger Cookies
Scary Halloween cookies from "The Secret Life of Food"
2 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1/8 t baking soda
10 T unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 t vanilla extract
2 T unsweetened cocoa powder
1 bag(8oz)thin,short pretzel sticks
1 bag(11.5oz)milk chocolate chips
2 T vegetable oil
chocolate sprinkles
small red candies
>how to make<
*Preheat the oven to 350 degrees.
*In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
*In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
*Add the egg and vanilla and beat until well blended.
*Gradually add the flour mixture and cocoa powder.
*Beat to form a smooth dough.
*Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
*Arrange eight pretzel sticks around the ball like spokes on a wheel.
*Press the tips of the pretzel sticks firmly into the dough ball.
*Continue with the rest of the pretzels and dough.
*Bake until the cookies start to brown around the edges, about 7~10 minutes.
*Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
*Let cool completely.
*Place the racks on sheets of aluminum foil or waxed paper.
*In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
*Pour the melted chocolate over each cookie.
*Coat with chocolate sprinkles.
*Press in two red candy eyes on the front of the head.
-makes about 25~30 tarantula cookies-
1 cup butter, softened
1 cup powdered sugar
1 egg
1 t vanilla extract
2 3/4 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup sliced almonds
2 T Icing Glue
(1/4 cup powdered sugar
1 t water)
>how to make<
*In a large mixing bowl, beat the butter until smooth and creamy.
*Add the sugar, egg, and vanilla extract and mix well.
*Add the flour, baking powder, and salt and beat until completely mixed.
*Cover the dough and refrigerate for 30 minutes.
*Preheat the oven to 325 degrees.
*With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
*If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
*Place fingers on an ungreased cookie sheet about 3 inches apart.
*Use a butter knife to make knuckle marks on the finger cookies.
*Slightly flatten the front of the finger to create a nail.
*Bake 20~25 minutes, until fingers are slightly golden.
*Remove from the oven and let cool.
*Meanwhile, prepare the Icing Clue.
*Mix together the glue ingredients in a small bowl until the consistency is similar to that of a paste.
*Attach almond slice fingernails to the tips of the fingers with Icing Glue.
*Let glue dry for about 30 minutes.
-makes about 50 finger cookies-
2 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1/8 t baking soda
10 T unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 t vanilla extract
2 T unsweetened cocoa powder
1 bag(8oz)thin,short pretzel sticks
1 bag(11.5oz)milk chocolate chips
2 T vegetable oil
chocolate sprinkles
small red candies
>how to make<
*Preheat the oven to 350 degrees.
*In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
*In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
*Add the egg and vanilla and beat until well blended.
*Gradually add the flour mixture and cocoa powder.
*Beat to form a smooth dough.
*Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
*Arrange eight pretzel sticks around the ball like spokes on a wheel.
*Press the tips of the pretzel sticks firmly into the dough ball.
*Continue with the rest of the pretzels and dough.
*Bake until the cookies start to brown around the edges, about 7~10 minutes.
*Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
*Let cool completely.
*Place the racks on sheets of aluminum foil or waxed paper.
*In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
*Pour the melted chocolate over each cookie.
*Coat with chocolate sprinkles.
*Press in two red candy eyes on the front of the head.
-makes about 25~30 tarantula cookies-
1 cup butter, softened
1 cup powdered sugar
1 egg
1 t vanilla extract
2 3/4 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup sliced almonds
2 T Icing Glue
(1/4 cup powdered sugar
1 t water)
>how to make<
*In a large mixing bowl, beat the butter until smooth and creamy.
*Add the sugar, egg, and vanilla extract and mix well.
*Add the flour, baking powder, and salt and beat until completely mixed.
*Cover the dough and refrigerate for 30 minutes.
*Preheat the oven to 325 degrees.
*With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
*If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
*Place fingers on an ungreased cookie sheet about 3 inches apart.
*Use a butter knife to make knuckle marks on the finger cookies.
*Slightly flatten the front of the finger to create a nail.
*Bake 20~25 minutes, until fingers are slightly golden.
*Remove from the oven and let cool.
*Meanwhile, prepare the Icing Clue.
*Mix together the glue ingredients in a small bowl until the consistency is similar to that of a paste.
*Attach almond slice fingernails to the tips of the fingers with Icing Glue.
*Let glue dry for about 30 minutes.
-makes about 50 finger cookies-
Labels: Finger cookies, Halloween Cookies, Tarantula cookies