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These edible fingers are tender and fragile--so handle with care!
Heat oven to 350°F.
Combine butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Knead dough with hands until dough sticks together.
Shape rounded teaspoonfuls of dough into 3-inch long bumpy “finger” shapes. (You will need to squeeze and pinch dough together to form fingers). Form rounded point for fingernail on one end. (Dough will crack during baking which will help give the cookies the desired appearance.)
Place 2 inches apart onto ungreased cookie sheets. Make knuckle marks in dough using toothpick, if desired. Bake 10-14 minutes or until set. Remove from oven; immediately press 1 candy corn onto pointed end. Cool 5 minutes on cookie sheets.
Place cooling racks over waxed paper. Carefully move cookies from cookie sheets onto cooling racks. Cool completely.
Combine all glaze ingredients in bowl until well mixed. Lightly brush cooled cookies with glaze.
Dietary Fiber: 0g
This recipe needs work. In order to use it again I would first search for a better tasting cookie and one that wouldn't change shape, this one flattened out. It should also be noted that the candy does not stick to the cookie straight out of the oven but will stick with the glaze. However if you make these the best bet is to press the candy into the cookie to make the depression and then later stick it on with glaze or frosting. I would also use the candy corn with brown, white and red colors.
Super easy to make. And, cute. Unfortantely, I'm not great at crafting fingers from dough so mine looked more like toes. Tasty toes, but nonetheless toes. The cookies don't spread out so make sure you shape them as you want them to appear. By the third tray in the oven, they looked more like fingers. The candy corn definitely add to the look as does the line marks from the toothpick. The icing gives them a cool, old weathered look. My kids loved them. And, again super easy to make and impress the kids with at treat time!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1535
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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