Witch Finger Cookies

Directions

1. Beat softened butter and powdered sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until incorporated.
2. In another bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until combined. Mix in green gel food coloring a few drops at a time until the dough reaches a spooky green hue. Cover the dough and refrigerate for at least 30 minutes to reduce stickiness.
3. Preheat the oven to 325°F and line baking sheets with parchment paper.
4. Working with small portions at a time (keep the rest chilled), take a heaping teaspoon of dough and roll it into a finger shape on waxed or parchment paper. Gently squeeze to form knuckles. Use a table knife or toothpick to create wrinkle lines. Press a whole blanched almond onto one end to create a fingernail. Place the cookies 1 inch apart on the prepared sheets.
5. Bake for 10 minutes or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Once cool, carefully remove the almonds. Squeeze a small amount of red decorating gel into the nail bed, then press the almond back into place, allowing the 'blood' to ooze out around it.