- Serving Size: 1 (22.6 g)
- Calories 87
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.2 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 0 g
- Sugars - 21.2 g
- Protein - 0.1 g
- Calcium - 0.4 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 350°F.
Knead drops of food color into dough until it is a yucky shade of green.
Knead flour into dough.
Shape into a 1-in.-thick disk, wrap and refrigerate 1 hour or until firm enough to roll out.
On a lightly floured surface with a floured rolling pin, roll dough to 1/4 inches thick.
Using a hand shaped cookie cutter, cut out hands.
Re roll and cut scraps once; reserve remaining scraps.
Place half the hands 3 inches apart on ungreased baking sheet.
Make a 1-in. cut between each finger toward palm.
Pinch fingers so each is about 1 inches longer, thinner, wavy and gnarled. Press down on fingertips 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.
Bake 7 to 9 minutes until pale golden around edges.
Remove and immediately press candy-corn on fingertips for nails.
Cool hands on sheet on a wire rack 5 minutes before removing cookies to rack to cool completely.
Repeat with remaining hands.
Tips & Variations
No special items needed.