These incredibly spooky recipes are fun to make and delicious to devour!!
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Witch Finger Cookies
As seen in Delish. Photo: Rachel Vanni; Food Styling: Francesca Zani
Ingredients
1 1/4 c. (142 g.) powdered sugar
1 c. (2 sticks) unsalted butter, softened
1 large egg
1 tsp. almond extract
1 tsp. pure vanilla extract
5 to 6 drops green food coloring
2 3/4 c. (330 g.) all-purpose flour
1 tsp. kosher salt
1/2 c. finely chopped pistachios (about 70 g.), plus more for decorating
3/4 c. sliced almonds (about 85 g.)
1/2 c. (135 g.) cherry, strawberry, or raspberry jam
Directions
In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer) on medium speed, beat powdered sugar and butter until pale and fluffy, about 2 minutes. Add egg and continue to beat until incorporated and fluffy, about 1 minute more. Add almond extract, vanilla extract, and food coloring and beat until combined.
In a small bowl, whisk flour and salt. Add to butter mixture and beat on low speed until just combined. Fold in pistachios. Cover bowl with plastic wrap and refrigerate at least 30 minutes or up to 2 days.
Line 2 rimmed baking sheets with parchment paper. Remove one-quarter of dough from refrigerator and portion into 12 to 13 (1-tablespoon) balls. Roll each ball between your palms until it starts to form a finger shape, about 3"-by-1/2", or the length of your pinky finger but slightly thinner. Arrange logs on prepared sheet and press an almond slice into each, where the nail would be on a finger. Carefully pinch dough just below almond and halfway down log to create a knuckle. Using a sharp knife, carve horizontal lines of varying lengths into knuckle. Place 1 or 2 pistachio pieces in finger to make warts. Repeat with remaining dough. Freeze 30 minutes.
Preheat oven to 375°. Bake, rotating trays front to back halfway through, until edges are firm and tops of cookies are dry, 7 to 9 minutes, Let cool slightly.
Gently lift off almond fingernail. Add a tiny dab of jam to tip of finger, then replace almond fingernail, pressing down to make jam ooze out. Spread jam onto bottom of each finger. Let cookies cool completely.
Ghost Crispy Rice Treats
As seen at Food Network.
Ingredients
1 1/4 c. (142 g.) powdered sugar
1 c. (2 sticks) unsalted butter, softened
1 large egg
1 tsp. almond extract
1 tsp. pure vanilla extract
5 to 6 drops green food coloring
2 3/4 c. (330 g.) all-purpose flour
1 tsp. kosher salt
1/2 c. finely chopped pistachios (about 70 g.), plus more for decorating
3/4 c. sliced almonds (about 85 g.)
1/2 c. (135 g.) cherry, strawberry, or raspberry jam
Directions
Special equipment: a 3.5-inch ghost-shape cookie cutter
Line an 18-by-13-inch rimmed baking sheet with parchment paper.
Melt the butter in a large pot over medium heat. Add the marshmallows and cook, frequently stirring, until melted and completely smooth, 3 to 4 minutes. Remove the pot from the heat and fold in the cereal until combined. Transfer the mixture to the prepared sheet pan. With wet hands, evenly press the mixture into the pan until packed in tight. Let cool to room temperature, about 30 minutes.
Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. With wet hands, press the scraps back into the parchment-lined baking sheet. Let cool to room temperature, about 30 minutes. Use the cookie cutter to stamp out as many more ghosts as possible. Repeat with any scraps, if desired.
Meanwhile, add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds.
Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Let sit until the white chocolate hardens, about 10 minutes. Serve or store in an airtight container at room temperature for up to 5 days.
Skeleton gingerbread men
As seen at Olive Magazine.
Ingredients
300g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp ground cinnamon
125g butter
100g soft dark brown or dark muscovado sugar
2 tbsp golden syrup
2 tbsp black treacle
100g royal icing to decorate black edible food color pen or black writing icing, (optional)
Directions
Heat the oven to 200C/fan 180C/gas 6. Mix the flour, bicarb, ground ginger and ground cinnamon in a bowl.
Put the butter, sugar, syrup and treacle in a pan and heat gently until melted. Pour into the flour mix and combine to a dough (if it feels too stiff, add a drop of water to help bring it together).
Roll out the dough on a lightly floured worksurface to about ½c m thick. Cut into biscuits using a gingerbread man cutter, then gather up the off cuts, reroll and keep cutting until you have used up all the dough.
Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.
To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste.
Use a piping bag with a very thin nozzle to pipe skeleton outlines on the biscuits. Leave to set, then add faces with an edible food colour pen or writing icing, if you like.
These will keep for 3-4 days in an airtight container. If transporting to a party, put sheets of baking paper between the biscuit layers to keep the icing from being damaged.
Check out how products like Prepdeck can streamline your cooking process and make storing leftovers easy and simple!
