Witch Finger Cookies

Directions

Preheat the oven to 325 degrees F and line a baking sheet with parchment. Whisk the flour, baking powder, and salt together in a medium bowl. Using a stand or electric mixer, mix the butter and sugar on high speed, until fluffy, about 3 minutes. Add the egg, vanilla, and food coloring, and beat until blended. Slowly add the flour, and beat on medium low until incorporated. Form the dough into a rectangle, and cut with a dough scraper or knife into 28 equal sized pieces. Roll each piece into a 5 inch cylinder and place on the baking sheet, about one inch apart. Dip the almond slices into the egg white and press them into the ends of the cylinders. Taking a table knife, make three horizontal cuts where the knuckles would be. Press the cylinders between your fingers to give the fingers shape. Bake the cookies for about 16 to 18 minutes, and cool on a wire rack. Warm the jam in a small saucepan, and dip the ends of the fingers into the jam. Place the cookies back on the parchment for the jam to cool.