WITCHES FINGERS COOKIES

Witches Fingers Cookies image

Provided by @MakeItYours

Number Of Ingredients 10

1 cup butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Red gel frosting or red jam or jelly
60 whole blanched almonds or sliced almonds (one for each cookie,0)

Steps:

Using a hand held mixer, in a large bowl, cream together the butter and sugar. Beat in the egg, vanilla and almond extract. In another bowl, whisk together the flour, baking powder and salt. Slowly add to the butter mixture. Wrap the dough in plastic wrap and pat into a disk. Chill for at least 30 minutes. Line baking sheets with parchment. Preheat oven to 325 degrees. Scoop out dough and roll into 1-inch diameter balls. Then roll them into 3 inch long "fingers." Place the fingers on the baking sheets about 2 inches apart. When the baking sheet is full, use the dull side of a knife and make 3 parallel marks midway down the finger to represent a knuckle. Pinch in the dough above and below the knuckle to give the finger some shape. Using your index finger, press down a spot at the top of each finger for the nailbed. Place the baking sheet in the freezer for a few minutes while preparing the second baking sheet. Bake chilled fingers for about 15 minutes or until golden. Remove from oven and let cool for a few minutes. Next, squeeze a little of the red gel frosting on the nailbed and top with an almond. Let cool completely so almond will adhere.