Make your own Spooky Zombie Finger Cookies!

Chef Shai Spooky Zombie Finger Cookies

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To help get your kids into the kitchen, check out these FUN cookies!! Since Halloween is just around the corner, we have a ghoulishly delicious recipe for the whole family: Spooky Zombie Finger Cookies!

Chef Shai Spooky Zombie Finger Cookies

Spooky Zombie Finger Cookies

Yield: 28 Finger Cookies
Prep Time: 16 minutes
Cook Time: 16 minutes
Total Time: 32 minutes

Ingredients

  • 2 cups all-purpose flour or 1:1 gluten-free flour
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup unsalted butter or margarine, softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • green food colouring as needed
  • 28 blanched and skinned almonds
  • 1/2 cup seedless raspberry jam

Instructions

    1. Preheat your oven to 325℉, and line 2 baking sheet pans with parchment
    2. In a large bowl, using a hand mixer with the paddle attachment, beat together the unsalted butter and granulated sugar until light and fluffy. Scrape sides as needed with a rubber spatula to ensure mixture is even. ! PARENTAL SUPERVISION RECOMMENDED
    3. Beat in egg, vanilla and green food colouring until smooth
    4. Whisk together your flour, baking powder and salt in a small bowl.
    5. Gradually beat in the flour mixture until it just comes together and a dough forms.
    6. Divide dough into 28 equal balls. One by one, roll the dough between your palms into a 5-inch long finger shape. Lay fingers on sheet pans with ¼ inch in between.
    7. Press 1 almond in the tops of each cookie, resembling the fingernail. 
    8. Using the back of a butter knife, make several horizontal cuts to make the knuckles. 
    9. Press the dough on either side of the cuts to form the shape of the knuckles. 
    10. Bake cookies for 16 minutes, right before browning begins. Remove from the oven and let cool. ! PARENTAL SUPERVISION RECOMMENDED
    11. In a small pot, heat jam over medium heat until warm. ! PARENTAL SUPERVISION RECOMMENDED
    12. Carefully remove the almonds. Dip the blunt end of the fingers into the warm jam and lay back on a sheet pan to dry. With what is left of the jam, dip the bottom half of the almond into the jam mixture and stick back on to look as if the nail is bleeding.
    13. Let cookies dry before plating and serving.

Notes

About Chef Shai & Rooks to Cooks: Inspired by her passion for food and education, Shai Mandel founded Rooks to Cooks with the goal of teaching kids cooking, life skills, and important lessons they can use both in and out of the kitchen. Her student-centered camps and workshops emphasize empowerment, healthy eating, and fun. Now Offering Virtual Programs for the whole family. Visit: www.rookstocooks.ca

Nutrition Information:
Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 44mgCarbohydrates: 21gFiber: 0gSugar: 10gProtein: 2g

About Chef Shai: Inspired by her passion for food and education, chef and teacher Shai Mandel founded Rooks to Cooks with the goal of teaching kids cooking, life skills, and important lessons they can use both in and out of the kitchen. Chef Shai’s student-centered workshops emphasize empowerment, healthy eating, and fun. To learn more about Rooks to Cooks visit: www.rookstocooks.ca

Contact info: Chef Shai Mandel | 833-243-3862 | info@rookstocooks.ca

1 Source: https://www.theglobeandmail.com/business/article-sobeys-parent-empire-sees-profit-surge-says-cook-at-home-trend

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