Witch Finger Cookies

In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer) on medium speed, beat powdered sugar and butter until pale and fluffy, about 2 minutes. Add egg and continue to beat until incorporated and fluffy, about 1 minute more. Add almond extract, vanilla extract, and food coloring and beat until combined.

In a small bowl, whisk flour and salt. Add to butter mixture and beat on low speed until just combined. Fold in pistachios. Cover bowl with plastic wrap and refrigerate at least 30 minutes or up to 2 days. 

Line 2 rimmed baking sheets with parchment paper. Remove one-quarter of dough from refrigerator and portion into 12 to 13 (1-tablespoon) balls. Roll each ball between your palms until it starts to form a finger shape, about 3"-by-1/2", or the length of your pinky finger but slightly thinner. Arrange logs on prepared sheet and press an almond slice into each, where the nail would be on a finger. Carefully pinch dough just below almond and halfway down log to create a knuckle. Using a sharp knife, carve horizontal lines of varying lengths into knuckle. Place 1 or 2 pistachio pieces in finger to make warts. Repeat with remaining dough. Freeze 30 minutes.

Preheat oven to 375°. Bake, rotating trays front to back halfway through, until edges are firm and tops of cookies are dry, 7 to 9 minutes, Let cool slightly.

Gently lift off almond fingernail. Add a tiny dab of jam to tip of finger, then replace almond fingernail, pressing down to make jam ooze out. Spread jam onto bottom of each finger. Let cookies cool completely.