Witch Finger Cookies

Directions

1. Heat the oven to 350°F. Line a baking sheet with parchment and set it aside.
2. In a large bowl, beat the butter and powdered sugar together with an electric mixer on medium speed until smooth.
3. Mix in the egg and vanilla extract on medium speed until fully incorporated.
4. In a separate medium bowl, whisk the flour, salt, and baking powder. Gradually add this dry mixture to the butter mixture in three portions, mixing after each addition.
5. Once the dough is combined, use a small cookie scoop to portion out 1-tablespoon balls of dough.
6. Roll each ball into a cylinder about 3 inches long.
7. Pinch the cylinder lightly near one end to form the area under the nail, then pinch again to create a knuckle.
8. Use your index finger to press an indentation for the nail bed, then press a sliced almond into the indent to look like a nail.
9. Press the bottom of a piping tip into the dough to create wrinkle lines below the nail and on the knuckle.
10. Break off a small piece from the bottom of the finger so it looks severed. Repeat steps 6 through 11 with the remaining dough, placing the fingers 1 inch apart on the prepared baking sheet.
11. Chill the cookies for 15 to 20 minutes to keep them from spreading during baking.
12. Bake in the preheated oven for 12 minutes. If they aren't lightly golden, bake for up to 2 minutes more.
13. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
14. If you like, use a kitchen torch to lightly toast the knuckle areas for a burnt effect.
15. Warm the strawberry jam in a small microwave-safe bowl for 20 seconds. Using a fine paintbrush, paint jam around the nail bed. Dip the severed end of each finger into the jam, then transfer to a serving plate. Repeat with the remaining cookies.