Witch’s Fingers

In the bowl of a stand mixer with a paddle attachment beat together butter, sugar, egg, almond and vanilla extract. Set aside.

In a medium-sized bowl sift together flour, baking powder and salt. Slowly add dry ingredients into the creamed mixture while continually blending.

Roll the dough into a ball and cover with plastic wrap, refrigerate for 30 minutes.

Preheat oven to 325 F. Cut the dough into four sections and working with only a quarter while the rest is still in the refrigerator, roll heaping tablespoons of the dough into a finger shape. Squeeze the finger in the center to make a knuckle shape. Press an almond firmly into one end of the cookie. With a sharp knife make lines on the knuckle and just under the almond to simulate folds in the skin (see photo).

Place on a greased cookie sheet and repeat with the remaining dough.

Bake for 20-25 minutes or until pale golden. Then remove the pands from the oven and let the cookies cool for 3 minutes. Carefully lift up the almond and squeeze the red decorator gel onto the back of the nail bed and then replace the almond, letting the gel ooze out. Remove the fingers onto racks to cool completely.