In a large bowl combine eggs, shortening, margarine, vanilla and sugar.
Beat ingredients together until well mixed.
In a separate bowl, combine flour, baking powder and salt.
Slowly incorporate dry ingredients into wet ingredients until fully combined.
Form dough into a ball and cut into four equal parts.
Refrigerate for 20-30 minutes.
Preheat oven to 375 degrees F.
Lightly grease baking sheets.
Remove one ball of dough from refrigerator.
Scoop 1 heaping teaspoon of dough and roll into a thin finger-shaped cookie.
Gently press one whole slivered almond (do not use broken almonds) into one end of each cookie so it extends slightly beyond the end of the cookie.
This should give the appearance of a long fingernail.
Cut into the dough slightly with a sharp knife near the top and at the center of each finger to make the ridges of knuckles.
Arrange the shaped cookies on the baking sheets.
Bake in the preheated oven until the cookies are slightly golden in color, 15 to 20 minutes or until cooked through and slightly golden.
Using a serrated knife, carefully slice off the end of the cookie that does not have the almond.
You don’t need to slice off much of the cookie, just enough to make a jagged edge.
Place jam into a small microwave-safe bowl.
Microwave for 5 second or until jam loosens up slightly.
Remove the almond from each cookie; place a few drops of the jam into the place where the almond was.
Replace the almond and press lightly causing the jam to ooze out around the tip of the finger.
Dip the other end of the finger in the jam to create a severed finger.
Let jam dry before serving.