Witch Fingers!

Preheat oven to 180°C (350°F).

Cream together softened unsalted butter, sugar, and brown sugar in a bowl until light and fluffy, about 2 minutes.

Beat in the egg yolk and vanilla extract until fully incorporated.

Gradually add flour to the butter mixture, stirring until a dough forms; add milk as needed to reach a soft, workable consistency.

Roll dough into 24 finger-shaped logs, each about 7 cm long and tapered at one end to resemble fingers.

Place a jellybean at the tapered end of each dough log to resemble a fingernail.

Arrange logs on a parchment-lined baking sheet, spacing them about 5 cm apart.

Bake for 12–15 minutes until the edges are lightly golden and the cookies are firm to the touch.

Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Once cooled, press a sweetened red peanut into the base of each cookie finger to resemble a fingernail, or use additional jellybeans if preferred.

Serve at room temperature for a festive Halloween treat.