In a large mixing bowl, combine 1 cup of softened unsalted butter with ¼ cup of confectioner’s sugar and ¼ cup of granulated sugar. Use an electric mixer on medium speed to cream the mixture until smooth and fluffy, about 3 minutes. Next, beat in 1 egg and 1 teaspoon of vanilla extract, blending well before gradually adding 2 cups of all-purpose flour and a pinch of salt. Mix until a soft dough forms.

Once your Halloween Witch Finger Cookies dough is ready, shape it into a ball and wrap it securely in plastic wrap. Place the wrapped dough in the refrigerator to chill for 1 hour.

After chilling, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a ½-inch thickness. Using a sharp knife or pizza cutter, cut the dough into rectangles measuring about 2x½ inches. Shape each rectangle into a finger, creating knuckles by pressing lightly.

Take ½ teaspoon of raspberry jelly and place it at the tip of each shaped cookie. Secure a whole almond on top to represent the fingernail, pressing gently. Add additional jelly around the knuckles if desired.

Arrange the shaped cookies on the prepared baking sheet, spacing them for spreading. Bake for approximately 15 minutes or until the edges are slightly golden.

Once your cookies are golden, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.