The Eats
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Frankenstein's Monster's Toes-Thanks Pillsbury!
Your guests won't know whether or not they should eat these yummy toes. They look so ghastly with that odd shade of green and red toe nails-gruesome. You'll have to dare them to take a bite.
1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix ( or your favorite sugar cookie recipe
1/4cup all-purpose flour
1/3cup butter or margarine, melted
1egg 1/2teaspoon almond extract
7drops green food color
36whole blanched almonds
1/2teaspoon red food color
DIRECTIONS
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.
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.
Happy eating
