Bloody Witch Finger Cookies Recipe

In a mixing bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in the flour, baking powder and salt. Add green food coloring to dough, a few drops at a time, until you achieve a nice witchy green color. Divide the dough into four equal parts, cover and refrigerate for 30 minutes. Preheat oven to 325F. Take one quarter of dough at a time from the refrigerator. Break off one heaping teaspoonful and roll it into a finger shape, enclosing a stripe of the red decorating gel within (later, when someone takes a bite, the gel will ooze out like blood! ooh, scary!). Press an almond firmly into one end for a nail. Squeeze in around the middle of the finger to create a knuckle shape. Using a butter knife, make indents in several places to resemble a finger. Repeat with rest of dough.

Place cookies on a lightly greased baking sheet and bake for 20 to 25 minutes. Let cool three minutes. Gently lift up the almond; squeeze red decorating gel onto the nailbed and press the almond back in place, so gel oozes out from underneath. Remove cookies from baking sheets and let them cool on wire racks.