Halloween Shortbread Poppy Seed Cookie Fingers

• 1 1/2 cups all-purpose flour
• 1 teaspoon poppy seeds
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon whiskey
• 1 tablespoon fruit jam
• 30 almond slices

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
3. Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
4. Chill dough in the refrigerator until set, about 10 minutes.
5. Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
6. Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
7. Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.

flour, poppy seeds, baking powder, salt, butter, white sugar, vanilla, whiskey, fruit jam, almond slices

Taken from www.allrecipes.com/recipe/255457/halloween-shortbread-poppy-seed-cookie-fingers/ (may not work)