Instructions

1. Preheat oven to 375°F.
2. In a large bowl, beat butter and powdered sugar until fluffy. Add egg and beat until fluffy. Add vanilla extract, matcha, and food coloring and beat until combined.
3. Add flour and salt to butter mixture and beat combined. Cover bowl with plastic wrap and refrigerate 30 minutes.
4. Butter 2 baking sheets. Remove one-quarter of dough from refrigerator and portion into balls.
5. Roll each ball between your palms until it starts to form a thin finger shape. Arrange on prepared sheet and press an almond slice into each, where the nail would be on a finger.
6. Pinch dough to create knuckles. Using a knife, carve horizontal lines into knuckles.
7. Bake 7 to 9 minutes. Let cool slightly.
8. Meanwhile, make raspberry jam. Add raspberries & sugar to BlendJet. Blend until smooth, then strain. Refrigerate to thicken.
9. Lift off almond fingernail. Add a tiny dab of jam to tip of finger, then replace almond fingernail, pressing down to make jam ooze out. Let cookies cool completely.