Cream together the softened butter and powdered sugar in a mixing bowl until the mixture is light and fluffy, with a pale color and smooth texture.
Mix in the vanilla and almond extracts, then add salt to enhance the flavor.
Gradually sift the flour into the wet ingredients, stirring gently to combine. If the dough feels too crumbly, add a splash of milk and knead until it becomes smooth and pliable.
Divide the dough into small portions, and roll each into a thin, finger-like shape about 4 inches long. Slightly curve the fingers to give them a natural appearance.
Use a small knife or toothpick to gently score knuckle lines and wrinkles along the fingers, adding an eerie, realistic texture.
Slice tiny almond nails or use white icing to create fingernails at the tip of each finger, pressing them gently onto the dough for a realistic look.
Arrange the shaped fingers on a parchment-lined baking sheet, leaving space between each to prevent sticking during baking.
Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the edges are just golden and the fingers look firm.
Remove from the oven and allow the cookies to cool completely, which helps them set and become crisp.
Once cooled, use a toothpick or tiny brush to add details like veins or cracks for extra creepy realism.
Serve the cookies on a spooky platter and enjoy the unsettling, realistic look of these haunting treats.
