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Vampire Fingers
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Recipe - Stillwater Wine & Spirits
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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
  1. Preheat oven to 325°F. Spray baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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® Original No-Stick Cooking Spray
Not Available
1/2 cup Parkay® Original-stick, softened
Not Available
3/4 cup granulated sugar
Not Available
1 large egg
Not Available
1/2 teaspoon vanilla extract
Not Available
1-1/2 cups all-purpose flour
Not Available
1/2 teaspoon salt
Not Available
30 blanched whole almonds
Not Available
25 drop red liquid food coloring
Not Available
1-1/2 tablespoons water
Not Available

Directions

  1. Preheat oven to 325°F. Spray baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.