# Components:
→ Cookie Dough
01 - 1 cup unsalted butter, at room temperature
02 - 1 cup powdered sugar
03 - 1 large egg
04 - 1 1/2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Decoration
09 - 24 whole blanched almonds
10 - Red gel food coloring or strawberry jam
# Preparation steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat unsalted butter and powdered sugar until light and fluffy.
03 - Add the egg, vanilla extract, and almond extract, mixing thoroughly until incorporated.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
05 - Divide dough into 24 uniform portions. Roll each into a finger shape approximately 4 inches long, pinching slightly in two spots to create knuckles.
06 - Arrange shaped dough on prepared baking sheets, spacing 1 inch apart.
07 - Press a blanched almond into one end of each finger for the nail. Use a paring knife to score lines at knuckle indentations for realistic texture.
08 - Bake for 18 to 20 minutes, until edges are lightly golden.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optional: Remove almond, add a dab of red gel food coloring or strawberry jam to the tip, then replace almond for a bloody effect.
