View Full Version : Seeking Lady's Fingers Recipe
09-08-2001, 06:09 PM
Hi everyone. It has been awhile since I have been here. Life has been throwing me a few curve balls. Nice to be back.
I just realized that Halloween is not far off. Last year I made Lady's Fingers cookies from the Martha Stewart Show. They were a lot of fun. People either loved them or were afraid of them. I would like to make them again this year but I can't find the recipe. I went to Martha's website because I think that is where I found the recipe last year but was unable to find it. Does anyone have the recipe by any chance?
It was funny when I made the cookies, they puffed up a bit (Martha's were very bony fingers) I just told people that my ladies were retaining fluid. People looked at me like I was one sick puppy. Growing up with brothers you learn to have a high tolerance for gross.
Thanks so much for your help. I hope someone has the recipe. Halloween is one of my favorite holidays and these cookies were very entertaining.
09-08-2001, 07:58 PM
Is this a special kind of cookie, or are you talking about ladyfingers that you might use in, say, tiramisu or Trifle?
09-08-2001, 09:22 PM
I have a non martha stewart recipe for these, let me know if you want it. Maybe someone will be able to post it, sounds like something mamasue might have. I think mine is either in my company's coming or canadian living cookbook.
09-08-2001, 09:36 PM
I'm not sure if this is what you're looking for, but I did a search on Ladies' fingers because I remember the thread from last year. This was originally posted by Leanne.
Here's the original:
Makes 48 Pretzels
24 blanched almonds, halved lengthwise
Red food coloring, optional
1 tablespoon sugar
1 scant tablespoon active dry yeast (one 1/4-ounce package
5 1/2 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon salt
2 tablespoons baking soda
1 large egg
Dried Rosemary (optional)
Vegetable-oil cooking spray
1. Place a small amount of food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
2. Pour 2 cups warm water (110º) into the bowl of an electric mixer fitted with the dough-hook attachment.
Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
3. Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined. Beat until dough pulls away from bowl, 1 to 2 minutes. Reduce speed to low; add 1/2 cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
4. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
5. Heat oven to 450º. Heat 3 quarts water to boil in a 6-quart straight-sided saucepan over high heat;
reduce heat to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into 12 pieces. On a lightly floured surface, roll each piece back and forth with your palm into long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
6. Beat egg with 1 tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using. Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.
Here's the really quick way:
1 Tube Pillsbury Pizza Dough
Salt or Garlic Salt
1 Small Package Whole Almonds
Red Food Coloring
Mix the almonds with the red food coloring. (Food coloring will stain your hands!) Unroll the pizza dough and cut into finger-size strips. Shape in the form of a finger - making some areas wider for the knuckles. Place on a baking sheet coated with olive oil. (Try flavored oils too.) Lightly brush the fingers with the eggbeaters. Score the knuckle area 2-3 times to help with the "knuckle effect". Sprinkle with salt &/or garlic powder. Press the almonds at the end of the doughy finger to look like a fingernail. Cook according to package directions. Makes about 32 fingers. Serve with pizza sauce. (We used Boboli sauce.)
09-08-2001, 09:43 PM
Lady's fingers are finger shaped cookies with whole blanched almonds that are painted red with food color for the finger nails. They are special Holloween cookies that are made out of a short bread type dough. These cookies are not for the faint of heart and depending on your point of view, they may look pretty disgusting. A friend of mine brought a few home to her 5 year old niece and they made her cry. These cookies would be fun for older kids.
09-08-2001, 09:47 PM
JennyLiz, we must have been posting at the same time. You have savory Lady's Fingers how interesting. A new avenue to explore. Thanks so much for posting!
09-09-2001, 12:09 PM
For those who are interested, here's a picture of the Pretzel fingers - they were a big hit at my adult Halloween party last year. I've never made the cookie fingers, but if I come across the recipe, I'll try to post it.
09-09-2001, 12:14 PM
Chef Cindy - Just a thought. Did you try searching the Bulletin Board over at MS? They have a "find" button where you can search recipes posted by other MS members. They usually have any popular or requested recipe. If you can't find it there, I'm sure someone will have it if you post.
09-09-2001, 12:19 PM
I have a Canadian Living recipe for "Edible Creepy Witch's Fingers". I can post it later. I have to find the book and type it out.
Actually, I did a quick search and found the following link:
I checked my recipe and found it is EXACTLY the same as the link.
09-09-2001, 01:35 PM
lindrusso the pretzel Lady's fingers look pretty creepy I am going to have to try them. Thanks for the picture. I now have fingers for those who are not in to sweets. Also thank you for the suggestion for the search on the MS BB.
Funnybone the recipe on the link you posted looks like it could be the one I have been looking for. The fingers in the picture even puffed up like mine did. I kind of like the boney look of the pretzel fingers. Who would have thought I would have a choice.
Thanks everyone for your help. :)
09-09-2001, 02:44 PM
Would this be it. I found it at the BB at Martha's place. If you are still interested in the pretzel version I can look for the Halloween special magazine and see if its there. :D
OCTOBER 25, 2000
COOKIE OF THE WEEK: SEVERED FINGERS WITH CARI
If Halloween night were to find you in a misty graveyard, suddenly feeling the touch of ghoulish fingers on the back of your neck, those fingers would probably bear a strong resemblance to our Cookie of the Week. And with red-stained blanched almonds standing in for fingernails, these creepy confections will beckon to you from beyond the grave, summoning you right over to their serving plate.
2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup confectioners’ sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
1. Heat oven to 350°. Line two baking sheets with Silpats, and set aside.
2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely
09-09-2001, 03:29 PM
Mamasue that is the recipe! Thanks so much. You don't have to go to the trouble of posting the pretzel recipe, the one that JennyLiz posted looks like it will do the trick (thanks JennyLiz) . Thanks for asking.
You guys are the best!!
09-10-2001, 12:23 PM
I made the bread-type fingers last year - very funny & tasty too!
Thanks JennyLiz for posting my old thread!
If you can find the old thread where we discussed these originally, you'll see a recipe for eyeballs too. Also quite the hit for Halloween.
I guess it is already time to start thinking about Halloween - time flies. I made the bread fingers for an adult Halloween party last year and they were also a big hit. I used split olives instead of almonds for the fingernails - some black and some green, used regular french bread dough, and served them with a tomatoe dipping sauce. I sprinkeled some with grated cheese as soon as they came out of the oven - another interesting effect. You can also make bread bats and spiders by making the appropriate shapes with the dough, coating well with poppy seeds and then letting rise and bake. The kids loved helping with the spiders.
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