Take your store-bought cookie up a spooky notch! You know what comes out when there's a full moon? Frightening (and chocolatey and delicious) werewolf paws.
Martha's vanilla madeleine recipe is a good base for any number of flavors. Madeleine batter can be refrigerated for up to 2 days, and madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.
For the werewolf paws:
Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie (store-bought is fine, or use Martha's recipe below), leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a "furry" texture, then press 5 toasted almond slivers ("claws") into the tip.
For the madeleines:
Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
Preheat oven to 350°F. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.