Monday, October 30, 2017

Frankenstein Fingers


For our latest Halloween get together I made these Frankenstein Fingers, which are chocolate cookies that are baked, topped with a candy corn "nail," then drizzled with a powdered sugar glaze to emphasize the wrinkles on the fingers.


Chocolate and spooky! Enjoy!


Notes: I found this dough to be pretty dry, which I imagine is intentional because you don't want it to spread too much while baking. If there are a few cracks in the dough once shaped, don't worry about it, it just looks intentional and makes the fingers look more creepy. I did forget to press the candy corn into the freshly baked cookies, so if you happen to do the same, simple glaze the cookies and gently place the candy corn on top. The glaze will secure it just fine. These weren't the best tasting chocolate cookies I've ever had, but that was alright. They were perfectly fine and tasted good enough. They did what they were supposed to, which was retain their shapes and details, while being sturdy enough to not fall apart easily.

Frankenstein Fingers
Makes about 3 dozen if small, 2 dozen if larger

Ingredients:
  • For cookies:
  • 3/4 cup butter softened
  • 3/4 cup firmly packed brown sugar
  • 3 (1-ounce) squares semi-sweet baking chocolate, melted
  • 2 cups all-purpose flour
  • Candy corn
  • For glaze:
  • 1 cup powdered sugar
  • 2 tablespoons water
Directions:
  1. Heat oven to 350°F.
  2. Combine butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating until well mixed. Add flour; beat at low speed until well mixed.
  3. Knead dough with hands until dough sticks together.
  4. Shape rounded teaspoonfuls of dough into 3-inch long bumpy “finger” shapes. (You will need to squeeze and pinch dough together to form fingers). Form rounded point for fingernail on one end. 
  5. Place 2 inches apart onto ungreased cookie sheets. Make knuckle marks in dough using toothpick, if desired. Bake 10-12 minutes or until set. Remove from oven; immediately press 1 candy corn onto pointed end. Cool 5 minutes on cookie sheets.
  6. Place cooling racks over waxed paper. Carefully move cookies from cookie sheets onto cooling racks. Cool completely.
  7. Combine all glaze ingredients in bowl until well mixed. Lightly brush cooled cookies with glaze.
Recipe from Land O Lakes.

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