Count Dracula Fingers
: The Vampire Database : Food and Drink : Recipes : Food :
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Ingredients
U.S. Metric Conversion chart
3 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) unsalted butter, softened
3/4 cup(s) creamy peanut butter
1 1/3 cup(s) confectioners' sugar
2 large eggs
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
Egg white from 1 large egg, for brushing
Sliced almonds
1 tube black writing gel
1 tube red writing gel
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Directions
1.Heat oven to 325 degrees. Line cookie sheets with parchment or reusable nonstick liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
2.In a large bowl, with mixer on medium, beat butter and peanut butter until smooth and creamy. With mixer on low, beat in sugar, eggs, and extracts until well blended. Beat in flour mixture until dough forms a ball. Chill dough 30 minutes.
3.For each finger, with floured hands, roll 1 tablespoon slightly rounded dough into a 4 1/2- to 5-inch rope; transfer to prepared cookie sheet (if rope breaks, just squeeze back together). Continue making ropes to fill sheet, spacing fingers 1 1/2 inches apart. Use the back of a small knife to make knuckle marks on fingers. Brush fingers with egg white and press an almond "nail" in place. Paint "nails" with gel; let dry.
4.Bake 18 minutes, or until lightly golden and cracked in places. Cool on sheet 5 minutes; transfer to a wire rack to cool completely. Make remaining fingers
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| Date Added: |
March 03, 2014 |
| Added By: |
Zilaheteb |
| Times Viewed: |
1,723 |
| Times Rated: | 170 |
| Rating: | 9.75 |
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