Allergy-friendly! These make a great addition to any Halloween celebration. The original recipe calls for dyed almonds as the “toenails,” but because of my daughter’s nut allergy, I substituted colorful jelly beans and most kids seem to prefer my version, allergies or not.
- 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix. (Or use
your favorite from-scratch sugar cookie recipe and add the neon
green food coloring to finished dough. Eliminate the added flour,
butter, egg and vanilla.)
- 1/4 cup all-purpose flour
- 1/3 cup melted butter or margarine
- 1 large egg
- 1/2 teaspoon vanilla extract (I use McCormick)
- 7 drops NEON green food color (McCormick makes this--check the
supermarket baking aisle)
- 36 Mike and Ike or other "safe" jelly beans such as Surf Sweets
or Vermont Nut-Free
- In large bowl stir cookie mix, flour, melted butter, egg,
vanilla and green food color until soft dough forms. Cover and
refrigerate for one hour.
- Preheat oven to 350 degrees F. For each cookie, roll heaping
teaspoons of dough into 2-1/2 inch finger shapes. Be careful not to
make the shapes too big or too flat--the dough spreads a lot during
- About 1 inch from the end of each "toe" squeeze dough slightly.
With knife, gently make lines in the dough to look like
- Bake 6-8 minutes until set. The edges of the cookies should not
be at all brown. While still on cookie sheet and working quickly
before cookies cool, gently but firmly press a jelly bean into the
edge of each "toe" for fingernail. Cool cookies one minute; remove
to cooling racks. Let cool completely, about 15 minutes.
Makes 36 cookies.
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