Creepy Finger Cookies

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and smells sweet and buttery, about 2 minutes.
Add the beaten egg and vanilla extract to the creamed mixture, mixing until fully incorporated and smooth.
Gradually stir in the flour, a little at a time, until the dough becomes stiff and easy to handle. If it feels sticky, dust your hands with a bit of flour.
Divide the dough into small portions and roll each into a thin, finger-length log about 1 cm wide. Place them on the prepared baking sheet.
Use a small knife or toothpick to score knuckles and creases along each finger for a realistic cracked appearance. Press an almond at the tip for a fingernail, gently cracking it for a gnarly look if desired.
Bake the fingers in the oven for 12-15 minutes, until they are lightly golden at the edges and crack slightly on the surface.
Remove the cookies from the oven and transfer them to a cooling rack. Let them cool completely, during which they will firm up but still retain a slight bend.
If desired, use red gel or icing to add blood around the nails or knuckles for extra spooky effect.
Arrange the creepy fingers on a serving platter or tray. They are best enjoyed within two days for optimal crunch and freshness.