Witch Finger Cookies

Directions

1. In a stand mixer with the whisk attachment (or using a hand mixer), cream together 1 1/4 cups confectioners' sugar and 1 cup softened unsalted butter on medium speed until light and fluffy, about 2 minutes. Add 1 large egg and beat until incorporated and fluffy, about 1 minute more. Mix in 1 tsp almond extract, 1 tsp vanilla extract, and 5 to 6 drops green food coloring until combined.
2. In a small bowl, whisk 2 3/4 cups all-purpose flour with 1 tsp kosher salt. Add to the butter mixture and beat on low speed just until combined. Fold in 1/2 cup finely chopped pistachios. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
3. Line two rimmed baking sheets with parchment paper. Take one-quarter of the dough from the fridge and divide it into 12 to 13 balls, each about 1 tablespoon. Roll each ball between your palms into a finger shape, roughly 3 inches long and 1/2 inch thick (slightly thinner than your pinky). Place the logs on the prepared sheet. Press one sliced almond onto the tip of each finger to look like a fingernail. Carefully pinch the dough just below the almond and again halfway down the log to create knuckles. Use a sharp knife to carve horizontal lines of varying lengths into the knuckle area. Press 1 or 2 pistachio pieces into the finger to resemble warts. Repeat with the remaining dough. Freeze the cookies for 30 minutes.
4. Preheat the oven to 375°F. Bake the cookies, rotating the trays front to back halfway through, until the edges are firm and tops look dry, 7 to 9 minutes. Let them cool slightly.
5. Gently lift off each almond fingernail. Add a tiny dab of cherry, strawberry, or raspberry jam to the tip of the finger, then press the almond back on so the jam oozes out. Spread a little jam onto the bottom of each finger. Let the cookies cool completely.