Ingredients
Method
Preparation
- Preheat your oven to 325°F (165°C).
- In a large bowl, cream the softened butter and sugar together until it becomes light and fluffy.
- Add the egg and almond extract, mixing well to incorporate.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, stirring until a smooth dough forms.
Shaping Cookies
- Take portions of dough and roll them into finger-like shapes, tapering one end slightly.
- Use a knife to press in indentations to resemble knuckles.
Adding Nails and Decoration
- Press a whole almond into the tapered end of each cookie, ensuring it is snug but not breaking the dough.
- Sprinkle a small amount of green sanding sugar near the base of a few of the cookie fingers.
Baking
- Place the shaped cookies onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until they are a pale golden color.
Serving
- Once baked, allow the cookies to cool slightly.
- Before serving, use the red gel icing to add a drop or two near the almond nail to mimic blood.
- Arrange them on a platter and enjoy the reactions!
Notes
These cookies can stay fresh in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months and reheat in the microwave or toaster oven as desired. Best enjoyed with warm spiced cider or hot chocolate.