Witch Finger Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 20 blanched almonds
• Red food coloring

Directions

1. Heat the oven to 325 degrees F, and cover a baking sheet with parchment. In a medium bowl, whisk together the flour, baking powder, and salt.
2. With a stand mixer or an electric mixer, beat the butter and sugar on high speed until the mixture looks light and fluffy, about 3 minutes. Beat in the egg, vanilla, and food coloring until everything is combined. Add the flour mixture gradually, then mix on medium low just until it disappears into the dough.
3. Shape the dough into a rectangle, then use a dough scraper or knife to divide it into 28 equal sized pieces. Roll each portion into a 5 inch cylinder and set them on the prepared baking sheet, spacing them about 1 inch apart.
4. Coat the almond slices with egg white and press them onto the ends of the cylinders. Use a table knife to make 3 horizontal cuts where each knuckle should go. Gently pinch and press the cylinders with your fingers to make them look like fingers.
5. Bake for about 16 to 18 minutes, then transfer the cookies to a wire rack to cool. Warm the jam in a small saucepan, dip the finger ends into it, and return the cookies to the parchment so the jam can cool.