Witch Fingers

Directions

1. 1
   Preheat oven to 325 degrees F (165 degrees C) and lightly grease baking sheets.
2. 2
   In a large mixing bowl, combine the butter, sugar, egg, almond extract, and vanilla extract. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
3. 3
   Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one slivered almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. 4
   Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. 5
   Remove the almond from the end of each cookie and carefully spread a bit of jam on the tip of each finger. Replace the almond to cause the jam to ooze out around the tip of the cookie.