Friday, October 1, 2010

Halloween Cookies Safe for Peanut Allergy: Frankenstein Monster Toes!

It's October first which means it's once again time for some peanut- and tree nut-free Halloween cookies! This fun recipe for "Frankenstein Monster Toes" cookies (tweaked from a recipe I found that used almonds)is a big hit with family, friends and blog readers alike. My recipe also now appears in the Chicago Parent online cookbook! The cookies make a great, nut-free addition to Halloween parties and are just a great treat that makes both kids and adults smile.

I found the recipe for this basic sugar cookie in a Halloween-themed food magazine and modified it to fit my own nut-free specifications. If you have kids with dairy, egg or wheat allergies or celiac disease, you can substitute your favorite "safe" sugar cookie recipe. Just be sure to refrigerate your dough for at least an hour.

Frankenstein's Monster Toes Cookies

1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix--or use your favorite from-scratch sugar cookie recipe
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

1. 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.
2. 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 baking!
3. About 1 inch from the end of each "toe" squeeze dough slightly. With knife, gently make lines in the dough to look like "knuckles"
4. 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.


Lindsay said...

Jenny, I gain so much information from your blog. Today, I found out that Betty Crocker sugar cookie mix is safe. Woohoo! Thank you!

Jenny said...

Hi Lindsay, So glad you find my blog helpful! That's great to hear.

As far as any cookie mix, I just want to remind everyone to always read a label before buying a food, even if you've used it before. Labels have been changing lately, a lot! That said, it's great to find prepared foods or mixes that are safe for us.

Melanie Duck said...

Those are cute. I learned a lot from you. I hope that you post more informative articles especially about cooking. My kids surely love these toe cookies. Thanks for the recipe.

Briana said...

I am actually searching for suggestion on what to prepare this coming Halloween season for my kids and their friends to enjoy and my big thanks to you for sharing your recipe. My kids loves peanut and I am sure they will definitely love what I am going to prepare.

Mel Spinet said...

Those are cute indeed! My kids will surely love to try this one. Actually they are always with me when ever we search new recipes for our weekend baking activity. Thanks for sharing this one.