1/2 cup softened butter
1 cup powdered sugar
1 3/4 cup flour
1/2 teaspoon vanilla
1/4 teaspoon salt
30 pretzel sticks
1/4 cup sliced almonds
1/2 cup red berry jam
Opt: cocoa powder
Cut butter into pats and place in mixing bowl. Beat on medium-high speed to soften. Sift in powdered sugar and blend completely.
Add egg and vanilla. Mix well.
Sift in flour and salt and mix on low speed, scraping sides of bowl, until smooth.
Refrigerate 30 minutes or longer
Set oven to 375ºF
Line baking pans with parchment paper
Scoop 2 teaspoons of dough and shape into an oval. Wrap oval around one pretzel stick and roll between palms to make a long, thin rod.
Pinch each rod twice: once near the bottom and once about mid-way. Use a butter knife to make knuckle creases.
Dip an almond slice in water and stick into the end of each finger to make a fingernail.
Bake 9-11 minutes until set. Cookies will be pale and barely golden underneath.
Cool completely. Brush knuckles with cocoa powder to make them stand out.
Dip “cut” end into jam for blood just before serving.
To make ahead of time, cool completely and store in airtight container at room temperature for up to 2 days.