COMEBACK (and Toe Cookies)

 

Wow it's pretty empty in here.

And dark.

And is that dust on my interface?

I'm blowing away the dust.  I'm flicking on the lights.

It's been two years, suckas!  You all thought I was gone for good, right?

NOPE!

My arms, they are so tiny.

You can't keep a good dog down.  Don Bluth taught me that.

To celebrate the renewal and future flowering of this blog, I submit for your approval:

Okay, I had some help.

Frankenstein Toe Cookies.  Or just regular toe cookies.  They could be anybody's, really.

ARE THEY YOURS.

Get a manicure, son.  (Unless you just clawed your way out of the grave, in that case, good job all around.  The little things will come in time.)

Happy Halloween!  More to come!  Hip hip hooray!  Viva la Icy Violet's!

Halloween Toe Cookies
Adapted from Taste of Home
Makes 5 dozen (that sounds like a lot, but they're pretty small so don't panic)

So yes, originally, these were supposed to be finger cookies.  But my cookie sculpturing was lazy, and then I started doing it on purpose because toes are so much creepier!  It's just a simple shortbread recipe, with a very nice almond-y, monster-y flavor.  Have you stocked up on your monster extract yet?  ???

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/3 cup sliced almond

In a large bowl, cream butter and sugar.  Beat in the egg and extracts.  Combine the flour, baking powder and salt; gradually add to the creamed mixture.  Divide dough into fourths.  Wrap in plastic and refrigerate for 30 minutes or so.

Preheat oven to 325 F.

Working with one dough ball at a time, roll into balls and then shape balls into toes, about 2-in. x 1-in.  Using the flat tip of a butter knife, make the indent for the toenail.  With the blade of the knife make the three slashes for the knuckle.

Place 2 inches apart on a lightly-greased or nonstick baking sheet.  Bake at 325 F for 10 minutes, until solid but not brown.  Cool for 3 minutes, then apply a line of red decorating gel to the base of the toenail indent.  Press a sliced almond over the gel for the nail.  Remove to wire racks to finish cooling.