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
Ingredients:

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

Method:
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.

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

Ingredients:

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

Method:

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.

Nut-Free Halloween Cookie Recipe - A Family Favorite!

Last year I came across a really fun recipe for "Frankenstein Monster Toes" cookies that was a big hit with family, friends and blog readers alike. So I thought it deserved another mention this year, just in time for Halloween.

I found the recipe for this basic sugar cookie in a Halloween-themed food magazine (I think it was Pilsbury) 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

Ingredients:

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

Method:

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.

This recipe makes 36 cookies.

Nut-Free Halloween Recipe: Frankestein Monster Toes Cookies

As I searched for treats to serve at our Halloween Open House I found these cookies in the Pillsbury Halloween recipe magazine.

The recipe originally suggested dyed almonds for the "toenails" and almond extract as a flavoring. Of course, I nixed all of that and used safe Mike and Ike brand jelly beans for the toenails and substituted vanilla for the almond extract.


The recipe I'm listing below is certainly "nut-free" but it is based on a Betty Crocker cookie mix recipe (I'm all about "from scratch" but I'm having time issues!), and so it does contain other allergens. If your child has allergies to dairy or wheat, just use your favorite allergy-free sugar cookie recipe and be sure to chill the dough for at least an hour.


Here's the recipe:


Frankenstein Monster's Toes

Ingredients:

1 pouch (I lb. 1.5 oz Betty Crocker sugar cookie mix)
1/4 cup all purpose flour
1/3 cup melted butter or margarine
1 egg
1/2 teaspoon vanilla extract (I use McCormick)
7 drops NEON green food color (again, I use McCormick)
36 Mike and Ike or other "safe" jelly beans


Method:


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. Heat oven to 375 degrees F. For each cookie, roll heaping teaspoons of dough into 2-1/2-inch finger shapes. On ungreased cookie sheets, place shapes 2 inches apart. (A word to the wise: don't make the rolls too big or flat. This dough spreads quite a bit!)


3. About 1 inch from the end of each "toe" squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.


4. Bake 6-8 minutes until set. The edges of 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 the fingernail. Cool cookies one minute; remove to cooling racks. Let cool completely, about 15 minutes.


Enjoy!

Food Allergy Blog Top 25 and a Fall Baking Roundup

Yesterday, I got word that I had been nominated for the Top 25 Food Allergy Bloggers for Circle of Moms on Facebook. I would love your vote! Voting takes place daily until November 16, so if you like this blog and it has helped you, let them know by casting your vote. It's easy. You can click this link or visit the button on the right sidebar of this page. I'm honored that so many of you have taken the time to vote for me already. THANK YOU so much.

Since so many of you have been asking questions about baking and safe ingredients, I thought I would offer a roundup of some of my most popular baking posts. Click the links below for ideas about safe ingredients as well as two of my most popular recipes for Halloween cookies and nut-free granola bars.

Again, thanks for your support in the Top 25 Food Allergy Bloggers on Facebook.

Fall Baking Post Roundup:

Safe Vanilla Extracts

Decorating Sugars, Food Coloring Cake and Cookie Decor

Rolling Pins Treated with Tree Nut Oils = Nut Allergy Risk

Recipes:

Cybele Pascal's SunButter Cups

Frankenstein Monster Toes (Halloween Cookies)

Nut-Free Granola Bars