Witchs Fingers Halloween Cookies

Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup powdered sugar 1 egg 1 tsp almond extract (or vanilla extract) 2 ¾ cups all-purpose flour ½ tsp baking powder ½ tsp salt Whole almonds (for nails) Red gel icing or raspberry jam (for “blood”) Instructions: Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Make Dough: In a large bowl, cream together butter and powdered sugar until smooth. Beat in the egg and extract. Gradually add flour, baking powder, and salt. Mix until dough comes together. Shape Fingers: Take a small piece of dough and roll it into a finger shape, about 3 inches long. Slightly taper one end for the fingertip. Add Nails: Press an almond gently into the tapered end to form a “fingernail.” Bake: Place fingers on the prepared sheet about 1 inch apart. Bake for 12–15 minutes or until lightly golden. Add Spooky Touch: Once cooled, use red gel icing or raspberry jam around the almond tip for a gory, “bloody” effect.   Serving Idea: Arrange them on a platter with a few fake cobwebs or place them sticking out of a bowl of “witches’ cauldron” punch for maximum Halloween spookiness.