To make them look as realistic as possible I rolled them to about 1/2" wide shaped the knuckles and used a toothpick to indent knuckle wrinkles, then scratched a few wrinkles in between so it looked like skin vs smooth cookie.
I made the cookie dough the night before.then made my fingers and put them in the fridge, turned my oven on and when it was ready took my fingers out of the fridge and put them on the cookie sheet to bake. I rolled my fingers to 1/2" and what puffing they did was perfect. Read other recipes about fingers puffing up too much and to not use a leavening agent. I could probably cut that back to 1/4 tsp since my butter is salted. Made the recipe exactly as shown EXCEPT I only used 1/2 tsp salt. This is something the kids can help you make and it's lots of fun for them. Once cool, I take black food colouring and dilute is ever so slightly and dry brush the nails to make them appear gray. Use a knife to cut into the tops to make knuckles. It's just another option depending on the look you want to achieve. The brown almond skin and ridges give it an older look. You can even use almonds with their skins still on. When the cookies cool down I fill it with the red gel to give it a gory touch! Whole almonds make for thick nails and half the almond gives it a thinner look. I usually use the tip of a potato peeler to hollow out the ends a bit before baking. Red gel under the nails and ends of the fingers makes for wonderful special effects. Then they become "ogre fingers" instead of witch. Otherwise you get huge fingers unless that's what you want. Make sure to make them thin as someone stated. If you don't like almond extract then use something else. Don't be afraid to play with the extract flavour. Tint the dough before adding the dry ingredients. We always do the same thing every year and the kids love it. I too have been using this recipe for years.
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