1. Preheat oven to 350° F. In the bowl of an electric mixer, add the butter and powdered sugar. Beat on low until combined. Add vanilla. Continue to beat on low while adding 1/2 cup of flour at a time. Once flour is incorporated, turn out dough onto a piece of parchment paper. Press the dough together to form into a large ball.
2. Line a baking sheet with Simply Done® Parchment Paper. Break off pieces of dough, and form into 1-inch balls. Using the palm of your hands, roll each ball into a log about 5 inches long. Place on the parchment. Shape the dough to be thicker around the middle for the knuckle and the top for the nail bed and joint. Use a toothpick to draw lines for wrinkles in the knuckle and joint of the fingers. Repeat with the remaining dough.
3. Use a paring knife to scrape the skin off the almonds, leaving some streaks of brown for effect. Press the almonds into the fingertips to make an indention. Remove, and add a small amount of red decorating gel to the nail bed. Place the almond back in the nail bed to adhere to the gel. Brush the tops of the fingers with cocoa powder. Place the baking sheet in the freezer for 15 minutes or the refrigerator for 30 minutes.
4. Bake for 15 minutes. Let cool on baking sheet. Stir together the jam and water. Dip the end of each finger in the jam. Arrange finger cookies on a platter to serve. Drip a spoonful of jam onto the platter.

Per Serving (1): Calories: 140, Fat: 9 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 1 g.