Easy Halloween Witch Finger Cookies (Using Store Bought Dough)

Directions

1. Turn on your oven to the temperature listed on your shortbread dough package, usually around 350°F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
2. Unwrap the shortbread dough and dust your clean counter with all-purpose flour. Roll and knead the dough until it's flat, then cut it into pieces for each finger. Use your hands to roll each piece into a worm-like log shape. If the dough sticks to your hands, wet them slightly with water. Place the logs on the prepared baking sheet.
3. Use a fork or butter knife to press creases into each log for knuckles. At the tip of each log, press your thumb to create an indentation for the nail bed. Drop a tiny amount of raspberry jam or red decorating gel into the indentation, then press an unsalted almond on top to look like a bleeding nail.
4. Sprinkle a little salt on top if you like. Bake according to the shortbread package directions or until the cookies are golden brown, which should take about 15 to 20 minutes. If you want to bake them later, refrigerate the shaped cookies until you're ready.