Cream together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes, and you hear a gentle scraping sound. This creates a creamy base for the dough.
Beat in the egg and vanilla extract, mixing until fully incorporated, and the mixture appears smooth and shiny.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the dry ingredients.
Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand until a sticky dough forms that pulls away from the sides of the bowl.
Chill the dough in the refrigerator for at least 15 minutes—this helps it relax and makes it easier to shape.
Preheat your oven to 350°F (175°C). Remove the chilled dough and divide it into small portions, rolling each into a thin, elongated finger shape about 3 inches long.
Press an almond sliver into the top of each shaped finger to resemble a creepy nail. If desired, tint some gel food coloring red and dab it on the nails for a bloody effect.
Place the shaped fingers on a lined baking sheet, spacing them at least 1 inch apart to allow for spreading during baking.
Bake in the preheated oven for about 12-15 minutes, or until the edges are just golden and the fingers look crisp and slightly browned.
Once baked, transfer the cookies to a wire rack and let them cool completely. Dust lightly with powdered sugar for an eerie, dusty effect if desired.
Enjoy your spooky, crunchy witch fingers—perfect for Halloween parties or creepy snack platters!
