Witch Finger Cookies

Instructions

1. Prepare the Dough: Beat the softened butter and powdered sugar together in a large bowl with a hand or stand mixer until light and fluffy. Blend in the egg and vanilla extract.
2. Add Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Don't overmix.
3. Chill the Dough: Divide the dough in half, wrap in plastic wrap, and chill for at least 30 minutes. This makes the dough easier to handle.
4. Shape the Fingers: Preheat your oven to 350 F (175 C). Prepare two baking sheets with parchment paper. Roll a small piece of dough into a finger shape, about 4 inches long. Press a whole almond onto one end to form the "fingernail". Use a knife to lightly score the cookie in a few places to create knuckle lines.
5. Bake the cookies: Place the shaped cookies on the prepared baking sheets for 15-18 minutes, or until the edges are lightly golden.
6. Decorate: Once the cookies are out of the oven, use a small spoon or knife to dab a bit of red jam underneath the almond fingernail. The jam will look like blood seeping out.
7. Cool and Serve: Let the cookies cool completely on a wire rack. These cookies can be stored in an airtight container for several days.