Witch Finger Cookies

As a little side to go with yesterday's Pumpkin Spice Mousse, I made these witch finger cookies.  They are nothing new, I've seen them all over the web and in many variations.  They are, however, tasty and a LOT of fun to both make and eat.  Oh, did I mention easy?  They're that too. 

A tray of Witch Finger Cookies ready for the oven.

Witch Finger Cookies
Makes 30

1/2 cup butter, softened
1/2 cup confectioners' sugar
1 egg, beaten to blend, use half (eyeball it)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup whole almonds

Combine the butter, sugar, egg, and extracts in the mixing bowl of a stand mixer. Beat until light and fluffy.  With mixer running on low speed, gradually add flour, baking powder, and salt.  Mix until combined.  Do not over mix!  Remove to a piece of waxed paper, form into a disc, cover and refrigerate for 20 to 30 minutes.

Preheat oven to 325 degrees F. Lightly grease baking sheets, or use parchment or a Silpat. Remove dough from refrigerator and pinch off pieces about the size of a walnut. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one 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. Using a toothpick, cut into the dough at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Variations:

Green food coloring can be added for a more "witch-y" finger
Ends can be dipped into red jam to look like blood
Almonds may be affixed with red decorating gel 

This post is linked to:
Sweets for a Saturday
Sweet Indulgences Sunday
Simply Delish Saturday
Seasonal Sundays