witch finger cookies Recipe - Homemade American

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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and almond extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Divide the dough into 24 equal portions. Roll each portion into a log shape, about 4-5 inches long and 1/2 inch thick, to resemble fingers.
Gently flatten one end of each log to create a knuckle.
Using a knife or toothpick, score lines into the dough to create knuckle details.
Press an almond (pointed end first) into the flattened end of each cookie to resemble a fingernail.
Place the cookies on the prepared baking sheets, leaving about 1 inch between them.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Optional: For a more realistic look, you can tint a small amount of green frosting and pipe it around the almond ‘nails’ or brush with a little red food coloring for a blood effect.

For a more pronounced ‘knuckle’ effect, you can gently bend the cookie log before scoring.
Ensure the butter is truly softened, not melted, for the best cookie texture.
Baking time may vary slightly depending on your oven. Watch for golden edges.
Store cooled cookies in an airtight container at room temperature for up to 5 days.