Frankenstein's Monster's Toes

Dairy Free
Frankenstein's Monster's Toes
130 min.
36
80kcal

Suggestions


Get ready to delight your guests with a spooky twist on a classic treat! Introducing Frankenstein's Monster's Toes, a fun and festive dairy-free cookie that’s perfect for Halloween parties, themed gatherings, or just a playful snack. These whimsical cookies are not only visually striking with their vibrant green hue and almond "toenails," but they also pack a delicious flavor that will have everyone coming back for more.

With a preparation time of just 130 minutes, you can whip up a batch of 36 delightful cookies that are sure to impress. The combination of almond extract and the sweet, buttery cookie base creates a mouthwatering experience that is both satisfying and unique. Plus, the fun of shaping the cookies into toe-like forms adds an interactive element to your baking that kids and adults alike will enjoy.

Whether you're serving them as an appetizer, a snack, or a playful dessert, these cookies are a fantastic way to bring a little creativity into your kitchen. So gather your ingredients, roll up your sleeves, and let’s get baking! Your friends and family will be amazed at your culinary skills and your ability to turn a simple cookie into a spooky masterpiece. Happy baking!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.3 cup flour all-purpose
  • 0.3 cup butter melted
  •  eggs 
  • 0.5 teaspoon almond extract 
  • drops drop natural food coloring green
  • 36  blanched almonds and whole
  • 0.5 teaspoon food coloring red

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • ziploc bags

Directions

  1. In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
  2. Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color.
  3. Place on paper plate or waxed paper to dry. Set aside.
  4. Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.
  5. Press almond, colored side up, into one end of each “toe” to look like toenail. About 1 inch from each end of each “toe,” squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
  6. Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Nutrition Facts

Calories80kcal
Protein4.82%
Fat34.53%
Carbs60.65%

Properties

Glycemic Index
2.08
Glycemic Load
0.48
Inflammation Score
-1
Nutrition Score
0.6891304327418%

Nutrients percent of daily need

Calories:80.23kcal
4.01%
Fat:3.09g
4.75%
Saturated Fat:0.43g
2.69%
Carbohydrates:12.2g
4.07%
Net Carbohydrates:12.08g
4.39%
Sugar:6.45g
7.17%
Cholesterol:4.55mg
1.52%
Sodium:61.14mg
2.66%
Alcohol:0.02g
100%
Alcohol %:0.13%
100%
Protein:0.97g
1.94%
Vitamin E:0.32mg
2.11%
Vitamin A:81.85IU
1.64%
Vitamin B2:0.02mg
1.32%
Manganese:0.02mg
1.24%
Folate:4.88µg
1.22%
Vitamin B1:0.02mg
1.18%