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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Birthday Cupcake Cookies

 My son recently celebrated his 3rd birthday with his preschool class.  We are lucky to still be allowed to send in a special treat for their special day.   Some parents dread this but I actually LOVE it!  Since the kids in his class are so young I wanted a treat that wouldn't create a big mess for the teachers.  Thinking about a dozen three year-olds covered in messy frosting lead me to creating these cupcake cookies.  The much neater, yet still super fun, birthday treat!  Another perk is that these cookies stay fresh for quite a while so can be made well ahead of time.
Here is my recipe for the Sugar Cookies:  

 3 Sticks (1 1/2C) Unsalted Butter room temp.
1C Granulated Sugar
1/4C Brown Sugar
1 Egg
2tsp Pure Vanilla Extract
1/2tsp Salt
4 1/3C All Purpose Flour

1.Cream Butter and Sugars until fluffy 
2. Beat in Egg, Extract, and Salt
3. Mix in Flour just until blended
4. Form into disks/cover with plastic wrap and refrigerate for 1 hour
5. Preheat oven to 375 degrees
6.  Roll out dough to approximately 1/4" (depending on how think you like your cookies), use any shape cookie cutter.  
7. Gently transfer cookies to ungrease cookie sheets and bake for 7-12 minutes (depending on thickness of cookie and your oven).  I usually check them after 7 minutes and then go just until they are slightly golden brown.  
8. Transfer to wire rack to cool.  
9. Completely cool  before frosting.
* I have also made these dairy free on occasion when someone has a dairy intolerance.  You can substitute the butter for vegetable shortening and add an extra egg.  The dough is slightly more crumbly so tougher to shape but still bakes well into shapes.  

 
For the frosting I used royal icing and colored it and  got it to flood consistency.  I piped the orange base first, then the cherry, then the white (added sprinkles while it was wet) and lastly piped lines on the cupcake base for texture.  

I love this cookie because it looks great and was pretty quick to do since it wasn't too intricate of a design. 



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