Diversity in Finger Cookies:
Reader Connie Johnson sent this story and idea for diversifying these cookies:

"I just read the Halloween section of the newsletter and thought I would share a story with you. I am a volunteer with Junior Achievement and was presenting the Business Basics Program to a Grade 6 class. It was close to Halloween, so I made Witch's Fingers for the class. I handed them out and one of my Asian students came to me and said, 'Ms. Johnson, did you know if you put chocolate in the cookies, you could make brown ones too?' The teacher and I had a great laugh and I thanked the student for his tip. I haven't tried it yet but plan to make diverse cookies this year by adding cocoa to the recipe."

In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.

If you want to paint the nails first, use some red food coloring that's been diluted with water and brush on with a clean artist's brush.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle.

Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.

Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.

Note: Make cookies smaller than you think they need to be, as they spread when cooking. Our witch has fat fingers because we didn't heed our own advice.