Make these Halloween treats easier with sugar cookie mix.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup Gold Medal™ all-purpose flour
cup butter or margarine, melted
teaspoon almond extract
drops green food color
whole blanched almonds
teaspoon red food color
In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.