A few nice Cookies recipe images I found:
Look, they turned out just as well as the ones I saw on the internet!! (linked on BoingBoing, originally from eGullet, and with the easiest-to-follow recipe pasted in at Diane's) I highly recommend this recipe - easy to make and lots of fun. My ten year old assistant cooks also had fun. Oh, and the cookies are tasty too.
We followed the recipe just as we found it except for the application of the fingernails. The recipe says to do it afterwards, gluing them on with hot jam. The girls thought this a silly idea and stuck them on before cooking. I did about half the way the recipe said and while both ways turned out fine, I prefer sticking them on before cooking. It looks a little more authentic and it saves some time. Oh, and we used strawberry jam instead of raspberry jam, which was fine.
"Finger" Cookies (use them for air quotes!)
makes ~ 5 dozen
Yield: 5 dozen
Please note, this is not a nut-free recipe!
1 cup butter, softened
1 cup powdered sugar
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze clost to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.
Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.
Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood.
You can also form toes - just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.
the world-famous snickers cookies
Image by jamelah
Okay, maybe not world-famous, but they are famous here in the states from coast to coast (since I have made them for people who live on both the east and west coasts, that is). Because I'm feeling recipe-friendly today, here it is:
1/4 cup shortening
1/4 cup butter or margarine
(I usually combine these and use 1 stick butter)
1/2 cup smooth peanut butter
1/2 cup white sugar
1/3 cup brown sugar, packed
1 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 bag mini Snickers (must be mini -- not fun size)
It's a pretty standard peanut butter cookie recipe, which can be left alone at this point (well, by omitting the Snickers). My mom makes the best chocolate chip cookies using this recipe as a base, substituting extra chunky peanut butter for the smooth that the recipe calls for. Kind of. I'm sure she's modified it a bit because modifying recipes is what we do. Anyway, instructions:
1. Preheat oven to 375 degrees.
2. Cream together shortening, margarine/butter, peanut butter, white sugar and brown sugar.
3. Add egg, stir.
4. Stir in flour, baking powder and baking soda, mix thoroughly.
5. Pinch off a small amount of dough and flatten. Place mini Snickers in the middle and wrap edges of dough around candy until covered. Roll into a ball. (I don't have any specific measurement for this; I just go with what looks right.)
6. Repeat until you run out of Snickers or dough -- whatever comes first.
7. Bake on ungreased cookie sheet for 8-10 minutes, or until top of cookies are very very lightly browned. Be careful not to overbake -- not only will this yield cookies that are rock-hard once they've cooled, it also makes it more likely that all the awesome Snickers goodness will run out all over the pan.
Yields 24-36 cookies, depending on size.
Tip: Unwrap the Snickers BEFORE you mix the batter. If you try to do it as you're rolling the pieces of candy up in the dough, you'll find that your fingers are too coated with the butter and peanut butter to be able to navigate the wrappers.
These are very good and pretty easy and people rave about them. It's always nice to make things that people rave about, yeah? Exactly.