Witch’s 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:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. Add Nails: Press an almond gently into the tapered end to form a “fingernail.”

5. Bake: Place fingers on the prepared sheet about 1 inch apart. Bake for 12–15 minutes or until lightly golden.

6. 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.