Witchy Poo Fingers Recipes

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

WITCHY-POO FINGERS

Steps:

• In a mixing bowl, beat butter sugar, egg and extracts together.
• In another mixing bowl, combine flour, baking powder and salt.
• Beat dry ingredients into butter mixture, then cover bowl and refrigerate for 30 minutes.
• Preheat oven to 325 degrees F; have cookie sheets, lined with parchment paper, ready.
• Remove only 1/4 of the dough from refrigerator (leave rest refrigerated to stay cold); measure out heaping teaspoonfuls and shape into fingers.
• Press an almond firmly into the end of each"finger" to make the fingernail.
• Below the almond and at the opposite end of the finger, press in dough to create knuckle halfway down; using the back of a table knife, make indents into the knuckle (look at your own fingers to get an idea of what this should look like).
• If you want really big ugly fingers with two gnarled knuckles, use about a tbsp of dough per cookie.
• Place on paper-lined cookie sheets and bake in preheated oven until a pale golden colour--about 20 to 25 minutes.
• After first sheet goes into the oven, remove more dough from the fridge to make more fingers.
• When cookies are done, remove from oven and let cool for three minutes.
• Carefully lift up almond from each finger and squeeze some red decorating gel onto nail bed, then press almond back into place; the red gel will creepily ooze out.
• Transfer to a rack and let cool completely.

WITCHES FINGERS

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.
• Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.
• Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.

WITCH FINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
• Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
• In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

" COUNTRY FRIED " PIG FINGERS

Steps:

• Cut each chop into three strips lengthwise.
• With textured end of meat mallet, pound each strip ¼-inch thick.
• Mix milk and egg well; set aside.
• Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
• Coat each strip in flour mixture.
• Then flatten each piece with palm of hand.
• Dip each strip into egg mixture.
• Coat again with flour mixture.
• Sit strips on aluminum foil to let "dry" for 10 minutes.
• Heat oil in large skillet over medium heat until hot but not smoking.
• Add strips six at a time.
• Fry until golden brown; turn and repeat.
• Repeat step 12, until all strips are cooked.
• Drain on paper towels.
• Serve with white gravy.
• White gravy:.
• Dispose of oil except for 4 tablespoons.
• Add 1/4 cup flour.
• Whisk until paste is formed.
• Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
• Salt and pepper to taste.