Bewitching Hands

Planning Tip:
Can be refrigerated in a rigid airtight container with wax
paper between layers up to 1 day or frozen up to 1 month.

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.

1. 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.

2. Bewitching Hands uses only half a roll of cookie dough.
For twice as many hands or eyeballs, use the whole roll and
double the other ingredients.