Witch Finger Sugar Cookies

Directions

1. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes. Mix in the egg, almond extract, and vanilla extract.
2. In a separate bowl, whisk the baking powder and salt into the flour. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. Cover the dough and refrigerate for 30 minutes.
3. Preheat your oven to 325°F.
4. Grease two baking sheets or line them with parchment paper, then set aside.
5. Work with one quarter of the chilled dough at a time, keeping the rest refrigerated. Roll about 2 teaspoons of dough into a finger shape. Press your finger or an almond into the tip to create an indent, then remove it. Repeat with the remaining dough.
6. Use a fork or knife to score small lines across each dough piece to resemble knuckles.
7. Bake for 20 to 25 minutes until pale golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
8. Melt the chocolate chips with the coconut oil or shortening. Microwave for 25 seconds, stir, and heat in short bursts until smooth.
9. Place a dab of melted chocolate into the indent at the tip of each cookie. Press an almond into the chocolate to form a fingernail. Let the chocolate set completely before serving or packaging.