|Mutated Witch Fingers: Polydactyly|
Here is a recipe for something that is gross and delicious at the same time 😉 So instead of studying anatomy for my up coming anatomy test, I decided to spend my Thursday night making these cookies for the Halloween party this weekend. Hey… at least there are some anatomical basis for this baking project..these witches fingers have much more prominent proximal interphalangeal joint and distal interphalangeal joint than ours. 🙂
You know what they say..bake hard, party hard, study hard.
Witch Finger Cookies (Adapted from: Magda’s cauldron)
1 cup of soft unsalted butter
3/4 cup icing sugar
1 tsp vanilla extract
1 tsp almond extract
2 2/3 all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup almonds (whole or cut in half, depending on how thick you want the nails to be)
Put all ingredients, except the almonds, in a bowl and knead them (you can use a food processor).
Wrap the dough in cling film and leave it in the fridge for at least 30 minutes.
Preheat the oven to 390 degrees F. Line a baking sheet with parchment paper.
Scoop one heaped teaspoon of the dough and shape it into a finger (it should be skinner than yours, because they will spread during the baking process). Press an almond into the end of each cookie to form a nail. Squeeze in the centre of the dough to create a knuckle shape. To make knuckles creases simply cut the dough a few times with a knife.
If the dough gets too sticky, put most of it into the fridge or even freezer and work with a few pieces of it.
Bake for 10-12 minutes or until golden.
If nails fall off, reattach it with melted chocolate or strawberry jam if you really want to be gross!
Transfer the cookies onto a wire rack to cool. Be careful they are very fragile.