Spiced Almond Finger Cookies

Servings: 12

Total time: 30 Minutes

INGREDIENTS

1 cup unsalted butter, softened
½ cup granulated sugar
½ cup powdered sugar
1 large egg
1 teaspoon almond extract
2 ½ cups (300g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking powder
¼ teaspoon Diamond Crystal® Baking Salt
Sliced almonds, for decorating
Strawberry jam, for dipping

DIRECTIONS

Preheat oven to 350°F. Line rimmed baking sheet with parchment paper and set aside.
Cream together butter, granulated sugar and powdered sugar in large bowl until light and fluffy, about 3-5 minutes. Beat in egg and almond extract until smooth. Whisk together flour, cinnamon, ginger, baking powder and baking salt in a separate small bowl. Gradually add dry ingredients to wet ingredients until just combined.
Portion dough into 2 tablespoon-sized balls. Roll each ball into ½-inch thick logs that are slightly thinner at one end, and flat at thicker end to resemble fingers. Leave two small, evenly spaced sections slightly bulged, to resemble knuckles. Using sharp knife, score bulged sections with small lines to resemble knuckle wrinkles. Press slice of almond into thinner end of each cookie to resemble fingernails.
Transfer cookies to prepared baking sheet and bake until edges are golden-brown, about 12-15 minutes. Remove from oven and let cookies cool on baking sheet. Dip flat ends of fingers in strawberry jam to resemble blood