Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Bewitching Hands

posted by Woman's Day magazine.

Makes: About 7
Prep: 30 min
Chill: 30 min
Bake: About 9 min
Decorate: Depends on skill
Planning Tip:
Can be refrigerated in a rigid airtight container with wax paper between layers up to 1 day or frozen up to 1 month.



List of Ingredients




Green and yellow liquid food color
1/2 an 18-oz roll refrigerated sugar-cookie dough
1/4 cup all-purpose flour

Fingernails:
Candy corn



Recipe



1. Heat oven to 350°F. Have ready a 33/4 x 23/4-in. hand-shaped cookie cutter (see Note) and baking sheet(s).

2. Knead drops of food color into dough until a yucky green. Knead flour into dough. Shape into a 1-in.-thick disk, wrap and refrigerate 1 hour or until firm enough to roll out.

3. On a lightly floured surface with a floured rolling pin, roll dough to 1/4 in. thick. Cut out hands. Reroll and cut scraps once; reserve remaining scraps.

4. Place half the hands (see Tip) 3 in. apart on ungreased baking sheet. Make a 1-in. cut between each finger toward palm. Pinch fingers so each is about 1 in. longer, thinner, wavy and gnarled. Press down on fingertips (so candy-corn nails will fit later) and on palms to make a little thinner. Mark knuckles with back of a knife. Roll reserved scraps into balls for warts. Gently press warts on hands.

5. Bake 7 to 9 minutes until pale golden around edges. Remove and immediately press candy-corn nails on fingertips. Cool hands on sheet on a wire rack 5 minutes before removing cookies to rack to cool completely. Repeat with remaining hands.


Tip:
If a hand-shaped cookie cutter is unavailable, draw the outline of a small child’s hand on cardboard, cut out, use as a pattern to cut out the dough, then proceed with Step 4. Yields will vary.