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Werewolf Paws Cookies

Werewolf Paws Cookies
From bloody moon punch to eyeball pumpkins and hanging spider legs, you don't have to be a creative genius with these easy projects. Martha Stewart gets you into the spirit of Halloween with some creative new ideas to make your festivities the spookiest on the block!TODAY


Werewolf paws
  • Madeleine cookies (recipe below)
  • Chocolate frosting
  • Almond slivers
  • Vanilla madeleines
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Coarse salt
  • 6 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 2 sticks unsalted butter, melted, plus more, softened, for pans
  • 1 tablespoon (plus 1 teaspoon) honey
  • 3/4 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
  • Chef notes

    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.