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Bewitching Hands Recipe
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Bewitching Hands

Green and yellow liquid food color
1/2 an 18-oz roll refrigerated sugar-cookie dough
1/4 cup all-purpose flour

Candy corn

1. Heat oven to 350°F. Have ready a 33/4 x 23/4-in. hand-shaped cookie cutter (see Note) and baking sheet(s).

2. Knead drops of food color into dough until a yucky green. Knead flour into dough. Shape into a 1-in.-thick disk, wrap and refrigerate 1 hour or until firm enough to roll out.

3. On a lightly floured surface with a floured rolling pin, roll dough to 1/4 in. thick. Cut out hands. Reroll and cut scraps once; reserve remaining scraps.

4. Place half the hands (see Tip) 3 in. apart on ungreased baking sheet. Make a 1-in. cut between each finger toward palm. Pinch fingers so each is about 1 in. longer, thinner, wavy and gnarled. Press down on fingertips (so candy-corn nails will fit later) and on palms to make a little thinner. Mark knuckles with back of a knife. Roll reserved scraps into balls for warts. Gently press warts on hands.

5. Bake 7 to 9 minutes until pale golden around edges. Remove and immediately press candy-corn nails on fingertips. Cool hands on sheet on a wire rack 5 minutes before removing cookies to rack to cool completely. Repeat with remaining hands.

If a hand-shaped cookie cutter is unavailable, draw the outline of a small child’s hand on cardboard, cut out, use as a pattern to cut out the dough, then proceed with Step 4. Yields will vary.


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