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October 2018 Recipe Challenge

Duration: 1st October – 31st October
Number of books: 4
Hosted by: Crazy Challenge Connection

* Read a book in which a witch plays an important role OR a book with a word in the title that ends in Y Bound Together by Christine Feehan

recipe posted by Danielle Gypsy Soul

INGREDIENTS:
1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
* Read a book with a 1 in the total page count; tell us how many pages OR book #1 in a series; tell us the series To All the Boys I’ve Loved Before by Jenny Han (To All the Boys I’ve Loved Before)

2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel
* Read a book with a 3-letter word in the title (do NOT count The, Are or And) OR a book with a predominantly red cover or with a title printed in red; post the cover Fire Bound by Christine Feehan

DIRECTIONS:
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
Preheat oven to 325°F. (165°C). Lightly grease baking sheets.
Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
* Read a book with a hand showing individual fingers prominently displayed on the cover; post the cover OR a book by an author whose first or last initial can be found in FINGERS P.S. I Still Love You by Jenny Han

Arrange the shaped cookies on the baking sheets.
Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

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