Thursday, October 6, 2011

Peanut Allergy-Friendly Halloween Cookies: Frankenstein Monster Toes

Time for my annual replay of this recipe! I am also working on some others for Halloween, but had to include this.

This fun recipe for "Frankenstein Monster Toes" cookies (tweaked from a recipe I found that used almonds as the "toenails")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.

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