Recipe: Fudgy Frankenstein Fingers (chocolate cookie fingers with candy corn nails)

FUDGY FRANKENSTEIN FINGERS

3/4 cup butter; softened
3/4 cup firmly packed brown sugar
3 ounces semisweet baking chocolate, melted
2 cups all-purpose flour
Candy corn
FOR THE GLAZE:
1 cup powdered sugar
2 tablespoons water

Heat oven to 350 degrees F.

Combine butter and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating until well mixed. Reduce speed to low; add flour. Continue beating until well mixed.

Knead dough with hands until dough sticks together. Shape rounded teaspoonsfuls of dough into 3-inch-long bumpy "finger" shapes (you will need to squeeze and pinch dough together to form fingers). Form rounded point for fingernail on one end. (Dough will crack during baking, which will help give the cookies the desired appearance.)

Place 2 inches apart onto ungreased cookie sheets. Use toothpick to make knuckle marks in dough, if desired.

Bake for 10-14 minutes or until set. Remove from oven and immediately press 1 candy corn on pointed end. Cool 5 minutes on cookie sheets. Place cooling racks over waxed paper. Carefully move cookies from cookie sheets onto cooling racks. Cool completely.

Combine all glaze ingredients in small bowl until well mixed. Lightly brush cooled cookies with glaze.

Cook's note: If dough is dry and crumbly when shaping "fingers," add 1 tablespoon milk for dough to stick together.

Makes 3 dozen cookies
Source: Land O Lakes