Procedure

Preheat oven to 350 degrees F. Line a large baking sheet with parchment or silpat.

In a medium bowl, whisk together flour, powdered sugar, baking powder, and egg replacer. Using a food processor, large spoon, or your hands, combine flour mixture with the softened margarine and vanilla, until a dough-like consistency has formed. Chill the dough covered in plastic wrap or in a sealed container for 10 minutes in the refrigerator.

Scoop approximately 2-3 teaspoons of dough into your hand and shape it into a slender finger. Note that the cookies will spread so it is important to shape your cookies to the thickness of a pinkie finger. Use a toothpick to carve knuckle creases and place an almond into the fingertip to act as the nail. Chill the cookies in the refrigerator on an uncovered plate or tray for about 15 minutes to make sure that they hold their shape. Bake for 10 minutes, or until the cookies are lightly browned on the edges.

Once the cookies are completely cooled, remove the almond nail and paint the nail bed and cuticle with raspberry jam then replace the almond. Brush the almond with a drop of maple syrup to give it a creepier look! Enjoy at your own risk.