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Witchy-Poo Fingers

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.212
Energy (kCal)3158.964
Carbohydrates (g)2.3017
Total fats (g)352.3772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a mixing bowl, beat butter sugar, egg and extracts together. | 2. In another mixing bowl, combine flour, baking powder and salt. | 3. Beat dry ingredients into butter mixture, then cover bowl and refrigerate for 30 minutes. | 4. Preheat oven to 325 degrees F; have cookie sheets, lined with parchment paper, ready. | 5. Remove only 1/4 of the dough from refrigerator (leave rest refrigerated to stay cold); measure out heaping teaspoonfuls and shape into fingers. | 6. Press an almond firmly into the end of each"finger" to make the fingernail. | 7. Below the almond and at the opposite end of the finger, press in dough to create knuckle halfway down; using the back of a table knife, make indents into the knuckle (look at your own fingers to get an idea of what this should look like). | 8. If you want really big ugly fingers with two gnarled knuckles, use about a tbsp of dough per cookie. | 9. Place on paper-lined cookie sheets and bake in preheated oven until a pale golden colour--about 20 to 25 minutes. | 10. After first sheet goes into the oven, remove more dough from the fridge to make more fingers. | 11. When cookies are done, remove from oven and let cool for three minutes. | 12. Carefully lift up almond from each finger and squeeze some red decorating gel onto nail bed, then press almond back into place; the red gel will creepily ooze out. | 13. Transfer to a rack and let cool completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup unsalted softened 1627.59 0.1362 1.9295 184.1197
    icing sugar 1 cup - - - -
    egg 1 71.5 0.36 6.28 4.755
    almond extract 1 teaspoon - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 2 1/4 cups - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1 teaspoon - - - -
    almond 3/4 cup blanched 1445.34 0.0 0.0 163.5
    red decorating gel - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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