1. preheat oven to 325°F (165°C) and line a baking sheet with parchment paper

2. in a large bowl, cream together butter and powdered sugar until light and fluffy

3. beat in egg, vanilla extract, and almond extract until combined

4. add green food coloring and mix until dough is evenly tinted

5. in a separate bowl, whisk together flour and salt

6. gradually add dry ingredients to wet mixture and stir until a soft dough forms

7. wrap dough in plastic and chill for 20 minutes

8. divide chilled dough into tablespoon-sized pieces and roll into finger shapes

9. use a toothpick to create knuckle lines and press an almond at one end for a fingernail

10. arrange fingers on baking sheet and bake for 20-25 minutes until edges are lightly golden

11. let cookies cool completely before optionally brushing jam around almonds for a bloody effect