• In a mixing bowl cream together butter and sugar. Beat in the egg and extracts.
• In a separate bowl sift together the flour, baking powder and salt. Add the flour to the creamed mixture in thirds, mixing into a soft dough.
• Divide the dough into four balls, cover and refrigerate for about 45 minutes.
• While dough is chilling, heat oven to 325° F, and line a baking sheet with parchment paper.
• Working with one piece of dough at a time (It is important to keep the remaining dough chilled until you are ready to form the fingers), roll into 1″ balls (I use a melon baller).
• Shape the balls into 3″ by 1/2″ fingers between the palms of your hands (don’t worry if they are not perfect, it adds to the effect). Using the flat tip of a table knife, make an indentation for each fingernail. Make three slashes in the middle to create a knuckle.
• Bake for 18 – 20 minutes or until slightly golden (the ends of the fingers can tend to burn a little, again, don’t be concerned, it adds to the overall look). Transfer to wire racks to completely cook before decorating.
• While the cookies are cooling, sort out some unbroken almond slices to use as finger nails. I dump the almonds into the center of a plate and then place the ones I intend to use around the edge (makes them easy to grab).
• Arrange the cooled cookies up along the edge of your wire rack finger nail out. Place a good-sized drop of red gel in the middle of the nail bed area, and top with an almond slice. Gently press the almond slice into the gel (a chopstick can prove handy to help position the almond). Allow the gel to dry for an hour or so before moving them.
• I hope you have a “scream” making these cookies with your kids. Happy Halloween!

Shortbread

• In medium-sized mixing bowl whisk together the flour with the salt. Set aside.
• In a separate bowl beat the butter until smooth and creamy using an electric mixer. Add the sugar and cream together until smooth . Mix in the vanilla extract.
• Gently stir in the flour mixture just until incorporated, do not over work dough (over-working the dough will cause the cookies to be tough).
• Flatten the dough into a disk shape and wrap with plastic wrap. Chill for about an hour or until firm.
• Position the rack in the center of the oven and heat to 350° F Line two baking sheets with parchment paper.
• On a lightly floured surface roll out the dough ¼” inch thick.
• Cut into rounds or other shapes using a lightly floured cookie cutter.
• Place on the prepared baking sheets, sprinkle with sanding sugar, and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
• Bake for 8 – 10 minutes, or until cookies are very lightly browned.
• Cool on a wire rack.

Chocolate

• Temper the chocolate in the microwave. When the chocolate has become the right consistency, add the orange brandy oil and stir well.

Assemble

• Using your cookie cutter for a pattern, trace the outline on a sheet of wax paper about 2 inches apart with a black marker. Turn sheet over (ink side down) and place on a baking sheet, outlines will show through the wax paper.
• Transfer chocolate into a piping bag with a small tip. Pipe a bead of chocolate about a ¼ of an inch inside the outline of the cutter, and then flood.
• Place cookie directly over the outline and lightly press into the chocolate.
• Place sheet pan in the fridge for about 15 minutes to set the chocolate. Chocolate may take several hours to completely harden depending on room temperature.