In a large mixing bowl, beat together the butter and powdered sugar (and granulated sugar, if using) together until fluffy. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt.

When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes or up to 2 days.

Preheat your oven to 325°F (165°C) and line a baking sheet with a piece of paper.

Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I recommend baking one test finger to begin with. Then you can make sure all the fingers come out the way you want them to. That way you don't spend all your time rolling out all the cookies only to find out that you should have made them thinner or done the wrinkles a different way.

I rolled them out the thickness of my pinky finger, but a bit longer.

Add an almond to the tip for the fingernail, and press down to make sure it's secure.

Form a knuckle by squeezing around the middle.

Use a sharp knife for the wrinkles in the knuckles and vary the length. That'll create a more realistic finger.

Place on the prepared cookie sheet, leaving about an inch (2.5cm) between them. Repeat with the rest of the dough until the cookie sheet is full.

Bake for 17 - 22 minutes or until slightly golden.

Let the cookies cool on the sheet, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also, add some jam around the knuckles for extra nastiness. I used about 1/2 cup jam and used the rest as "dip."

Refrigerate in an airtight container for up to 1 week.