Bewitching Hands

24
Servings
30m
Prep Time
7m
Cook Time
37m
Ready In

Recipe: #26972

July 30, 2017



""

Original recipe yields 24 servings
OK

Nutritional

  • 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

Step 1

Heat oven to 350°F.

Step 2

Knead drops of food color into dough until it is a yucky shade of green.

Step 3

Knead flour into dough.

Step 4

Shape into a 1-in.-thick disk, wrap and refrigerate 1 hour or until firm enough to roll out.

Step 5

On a lightly floured surface with a floured rolling pin, roll dough to 1/4 inches thick.

Step 6

Using a hand shaped cookie cutter, cut out hands.

Step 7

Re roll and cut scraps once; reserve remaining scraps.

Step 8

Place half the hands 3 inches apart on ungreased baking sheet.

Step 9

Make a 1-in. cut between each finger toward palm.

Step 10

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.

Step 11

Mark knuckles with back of a knife.

Step 12

Roll reserved scraps into balls for warts. Gently press warts on hands.

Step 13

Bake 7 to 9 minutes until pale golden around edges.

Step 14

Remove and immediately press candy-corn on fingertips for nails.

Step 15

Cool hands on sheet on a wire rack 5 minutes before removing cookies to rack to cool completely.

Step 16

Repeat with remaining hands.

Tips & Variations


No special items needed.

Related