Vampire Fingers
Recipe - Stillwater
Vampire Fingers
Prep Time20 Minutes
Servings36
Cook Time20 Minutes
Ingredients
PAM® Original No-Stick Cooking Spray
1/2 cup Parkay® Original-stick, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
30 blanched whole almonds
25 drop red liquid food coloring
1-1/2 tablespoons water
Directions
- Preheat oven to 325°F. Spray baking sheets with cooking spray.
- Beat Parkay and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour and salt; beating on low speed after each addition.
- Roll dough into 3-inch-long finger shapes; place on prepared baking sheets. Press an almond firmly into one end of each to resemble fingernails. Squeeze in center of each to create knuckle shapes, and use a small sharp knife to make lines in several places to resemble knuckles.
- Mix 25 drops of food coloring into 1-1/2 tablespoons water in a small bowl. Paint almonds with food coloring using a clean artist’s brush.
- Bake 15 to 20 minutes or until lightly browned. Let cool on baking sheets on wire racks 3 minutes; remove to wire racks to cool completely.
20 minutes
Prep Time
20 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Pam Cooking Spray, No-Stick, Original, 6 Ounce
$2.99 each with My Cub Rewards card
$3.99 was $4.99$0.67/oz
Parkay Original Vegetable Oil Spread Sticks, 16 Ounce
$2.49 was $4.29$0.16/oz
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.59 was $3.69$0.90/lb
Cub Eggs, Large, 12 Each
$7.49$0.62 each
Essential Everyday Vanilla Extract, Pure, 2 Fluid ounce
$7.99$4.00/fl oz
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Morton Salt, 26 Ounce
$1.79$0.07/oz
Essential Everyday Almonds, Whole, 10 Ounce
$7.49$0.75/oz
McCormick Red Food Color, 1 Fluid ounce
$4.39$4.39/fl oz
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Directions
- Preheat oven to 325°F. Spray baking sheets with cooking spray.
- Beat Parkay and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour and salt; beating on low speed after each addition.
- Roll dough into 3-inch-long finger shapes; place on prepared baking sheets. Press an almond firmly into one end of each to resemble fingernails. Squeeze in center of each to create knuckle shapes, and use a small sharp knife to make lines in several places to resemble knuckles.
- Mix 25 drops of food coloring into 1-1/2 tablespoons water in a small bowl. Paint almonds with food coloring using a clean artist’s brush.
- Bake 15 to 20 minutes or until lightly browned. Let cool on baking sheets on wire racks 3 minutes; remove to wire racks to cool completely.