Witch Finger Cookies

Directions

1. Set your oven to 350°F (180°C) or 160°C if using a fan oven. Line two baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, combine the all-purpose flour, baking powder, and salt with a whisk; set aside.
3. In another bowl, beat the softened butter and powdered sugar together until the mixture is smooth.
4. Add the room-temperature egg, vanilla extract, and almond extract, and beat again. Mix in green food coloring if desired.
5. Gradually incorporate the dry flour mixture into the butter mixture in 2 or 3 additions, stirring thoroughly after each.
6. Using a small cookie scoop (1 tablespoon), portion the dough into 20 balls. Each ball should weigh about 22 grams if using a scale. Roll each ball between your palms into a long, thin finger shape. Place them 2 inches apart on the prepared baking sheets.
7. Press a blanched almond onto one end of each finger-shaped cookie, with the pointed end facing outward. Use a butter knife to score lines to resemble knuckles. Pinch the dough around the almond and between the scored lines to give it a finger-like appearance.
8. Bake for 8 to 10 minutes, until the cookies have puffed up and the bottoms are lightly golden.
9. Warm the seedless raspberry jam in the microwave for 10–15 seconds, then stir to make it easy to dip.
10. Let the cookies cool for 2 minutes, then gently remove the almonds. Dip each almond into the jam and press it back into its original spot on the cookie.
11. Transfer the cookies to a wire rack to cool completely.