In a mixing bowl, combine the all-purpose flour, baking powder and kosher salt. Set aside.

Using a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar for about 3 minutes until fluffy and creamy. Scrape the sides midway.

Add the egg, vanilla extract and emulsion to the butter mixture and beat until combined. Scrape the sides midway. If you don't have an emulsion, you can leave it out.

Gradually add the dry ingredients to the butter mixture until a dough has formed.

Note: If making green witch fingers, roughly divide the dough in half. Using a wooden skewer, add a dab of green and a smaller dab of black Wilton food color to the dough and mix until you have the desired dark ash green witch color. Don't over mix.

Use a teaspoon as a guide to scoop even amounts of dough to form the fingers, but not a level teaspoon amount. Roll the dough between your palms (like rubbing your hands) to roll out the dough shape it into fingers. If you want gnarly knuckles, extend the dough to your fingers and the dough will capture those indentations. Shape one end like a finger tip, and indent an almond slice. I was able to make 42 thin finger cookies.

Use a knife to make indentations into the cookie to resemble the knuckle markings. Mark 1-2 above the nail, 3-4 for the knuckles and 2 at the top. The top doesn't need to be shaped, they can have rough edges to resemble dismembered fingers. This end will be dipped in sauce or jam. After making the knuckle markings, pinch the sides if the fingers were flattened when making the knuckle marks.

Note: Fingers don't need to be uniform. Fingers can be of different lengths and even broken fingers can be creepy.

Shape all the fingers at once, place them on a parchment lined cookie sheet and freeze for 15 minutes.

Note: Freezing the fingers helps solidify the butter so the cookies don't spread out as much during the baking process.

Preheat the oven to 350°F. Baking in batches, transfer 14 cookies at a time from the freezer onto the parchment lined baking sheet. Bake until lightly golden, about 13-14 minutes.

Note: Depending on your oven and actual thickness of your cookies, baking time may vary.

While one batch is baking, keep the other fingers in the freezer. Transfer the fingers to a wire cooling rack.

Only dip the fingers in the raspberry or strawberry sauce if serving immediately to prevent sogginess.

Note: You can make the dough a week ahead and freeze. When ready to shape the fingers, thaw overnight in the refrigerator. Baked cookies can be stored in an airtight container for a few days before enjoying.

If you wish to make a fancier sauce, my Raspberry Grand Marnier Sauce works perfectly with these cookies. If this is only for a child's party, simply warm up about ½ cup of seedless raspberry or strawberry jam for a few minutes.