Witch Finger Cookies

Instructions

1. In a large bowl, use an electric mixer to combine the butter, sugar, egg, almond and vanilla extracts.
2. In a separate bowl, whisk together the flour and salt. Add to the wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
3. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll a heaping teaspoonful of dough into a finger shape for each cookie. Press an almond firmly into 1 end to create a nail. Squeeze in the center to create a "knuckle" shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up the almond, squeeze red decorator gel onto the nail bed and press the almond back in place, so gel oozes out from underneath. If you want to get really gross, you can also make slashes in the finger and fill them with "blood."
6. Remove from baking sheets and let cool on racks (and let the red gel set).