Introduction: Zombie Fingers

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
5 to 6 drops Green food color
Sliced almonds
1 tube Red gel piping frosting

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, green food color and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you are working with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, roll dough into ropes 3 inches long and 3/4" in diameter (roughly finger size).  Shape into fingers using the picture as a guide. Be sure to leave the severed end with a blunt cut and shape the other end like the tip of a finger. Use a butter knife to form the wrinkled knuckles, place 1"apart on parchment-lined cookie sheet and chill for 10 minutes before placing them into pre-heated oven. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Once completely cooled, attach almond sliver "fingernails" with the red gel piping, and add more red "blood" to the severed end. Store in airtight container for up to 1 week.

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