(Springfield, MO) -- Elle Feldman of Elle's Patisserie joined Ozarks Local Live @ 4 Tuesday to get us in the Halloween spirit.
She shows us how to make witch finger cookies and pumpkin Rice Krispie Treats.
WITCH FINGER COOKIES
1 cup butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup almonds
1 tube red decorator gel
In bowl, beat together butter, sugar, egg, almond extract and vanilla.
Beat in flour, baking soda*, and salt. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.
Press almond firmly into 1 end for nail. Squeeze in center to create knuckle shape.
Place on greased baking sheets; bake in 325F oven for 20-25 minutes or until pale golden.
Let cool for 3 minutes. Then, remove from baking sheets and let cool on racks.
Repeat with remaining dough.
PUMKPIN CUT-OUT RICE KRISPIE TREATS
6 tablespoons butter
15 oz. miniature marshmallows
6 cups Rice Krispies
chocoalte to melt
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan lined with parchement paper. Cool. Use holiday shaped cookie cutters to cut out festive shapes. Decorate with melted chocolate and halloween spinkles.
More information: http://www.ellespatisserie.com