Frankenstein's Monster's Toes

Creepy alert! Make the green-tinged cookies with an easy mix, and add blanched almonds painted with red food color.

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  • prep time 1 hr 10 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 36
 

Ingredients

1
pouch (1 lb 1.5 oz) sugar cookie mix
1/4
cup all-purpose flour
1/3
cup butter or margarine, melted
1
egg
1/2
teaspoon almond extract
7
drops green food color
36
whole blanched almonds
1/2
teaspoon red food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
  • 2 Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.
  • 3 Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.
  • 4 Press almond, colored side up, into one end of each “toe” to look like toenail. About 1 inch from each end of each “toe,” squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
  • 5 Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 1 In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
  • 2 Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.
  • 3 Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.
  • 4 Press almond, colored side up, into one end of each “toe” to look like toenail. About 1 inch from each end of each “toe,” squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
  • 5 Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

EXPERT TIPS

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Expert Tips

Blanched almonds are almonds that have the skin removed. They are widely available in grocery stores.

For more vibrantly colored fingers, use paste food color instead of liquid food color.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.