Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 1/4 cups all-purpose flour
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 50 whole blanched almonds
  • 1/4 cup strawberry or raspberry jam

Instructions:

  1. Cream the softened butter and powdered sugar together until the mixture is velvety and pale.
  2. Stir in the almond extract, vanilla extract, and salt.
  3. Gradually incorporate the flour on low speed until a soft, non-sticky dough forms.
  4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to ensure the fingers maintain their shape during baking.
  5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  6. Scoop small portions of dough and roll them into cylinders roughly 3 inches long and 1 inch thick.
  7. Use your thumb or the back of a knife to press small indentations into the dough to mimic knuckles.
  8. Slightly curve the fingers to give them a more natural, creepy appearance.
  9. Bake for 12–15 minutes, or until the edges are just barely golden, keeping the centers pale.
  10. Allow cookies to cool, then apply a small dab of jam to the tip of each cookie and press a blanched almond on top to create the nail and bloody cuticle effect.