Get ready to terrorize your guests this Halloween with this spooktacular Bloody Witch Fingers recipe! We first conjured up these ghastly treats several years ago and this recipe really stands the test of time. Your Halloween guests will never forget the moment you fed them these delectably gruesome cookies!

BLOODY WITCH FINGERS RECIPE
Yield: about 5 dozen
1 cup salted butter, softened
1 cup powdered sugar
1 egg
2 tsp almond extract
2 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly

In a large bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to the wet ingredients and stir thoroughly. Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll a scant tablespoon full (you can use a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze close to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them. 

Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325°F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

Meanwhile, melt jelly over low heat in a small saucepan. Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood" or slice the ends off, to get a good severed look, and dip them into the jelly.