Witch Finger Cookies

In a large bowl, cream the softened butter and powdered sugar until light.

Add the egg, vanilla, and almond extract to the mixture, and blend well.

In a separate bowl, sift the flour, baking powder, and salt.

Gradually incorporate the dry ingredients into the wet mixture, blending until a smooth dough forms.

Cover the dough and refrigerate for 20-30 minutes to make it easier to shape.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Take small portions of the chilled dough and roll them into thin, finger-like shapes.

Pinch the dough to create knuckles, then use a knife or toothpick to make light cuts on the knuckles for a realistic look.

Press a whole almond onto the tip of each finger to resemble a nail.

Place the shaped fingers on the lined baking sheet.

Bake for 10-12 minutes, or until lightly golden.

Once slightly cooled, remove the almonds, add a small amount of strawberry jam underneath, and press the almonds back into place. Allow some jam to ooze out for a 'bloody' effect.