Frankensteins Monsters Toes

Make these crispy wrigglers out of refrigerated sugar cookie dough and blanched almonds painted with red food color. ...MORE + LESS -

1 pouch Betty Crocker* Sugar Cookie Mix

1/4 cup (50 mL) all-purpose flour

1/3 cup (75 mL) butter or margarine, melted

1 egg

1/2 tsp (2 mL) almond extract

7 drops neon green food colour

36 whole blanched almonds

1/2 tsp (2 mL) red food colour

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1

In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
2

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.
3

Heat oven to 375ºF. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased baking sheets, place shapes 2 inches apart.
4

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.
5

Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.

Tip: Blanched almonds are almonds that have the skin removed. They are widely available in grocery stores.
Tip: For more vibrantly colored fingers, use paste food color instead of liquid food color.