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!