Spooky Witches' Fingers

Recipe View In a large mixing bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the egg, almond extract, and vanilla extract until well combined. (5 minutes)

Recipe View Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Cover the dough and refrigerate for 20 to 30 minutes to allow it to firm up. This will make it easier to shape. (25 minutes)

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. (5 minutes)

Recipe View Remove the dough from the refrigerator in small portions. On a lightly floured surface, roll a heaping teaspoon of dough into a thin, finger-like shape, about 3-4 inches long. (10 minutes)

Recipe View Press one almond firmly into one end of each cookie to create the illusion of a fingernail. Use a knife to make small slits for the knuckles to add to the finger-like appearance. (15 minutes)

Recipe View Arrange the shaped cookies on the prepared baking sheets, leaving a little space between each one. (5 minutes)

Recipe View Bake in the preheated oven for 20 to 25 minutes, or until the cookies are lightly golden brown around the edges. (23 minutes)

Recipe View Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View Once the cookies are cool, gently remove the almond 'fingernails' from the cookies. Squeeze a small amount of red decorating gel into the cavity where the almond was, then replace the almond, allowing the gel to ooze out slightly to resemble blood. (15 minutes)