Preheat your oven to 325°F (160°C). A preheated oven ensures that your cookies bake evenly.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes with an electric mixer.

Add the egg and vanilla extract to your mixture, mixing until fully combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring until a soft dough forms.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, take small portions of dough and roll them into finger-like shapes, about 3-4 inches long.

Use a knife to make knuckle indentations.

Press an almond into the tip of each finger to symbolize a fingernail, and optionally add a drop of red gel food coloring to simulate blood.

Place your shaped cookies on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes, or until lightly golden.

Allow the cookies to cool completely on a wire rack before serving.