Cover and chill until firm enough to handle, at least an hour or up to a day. Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll out an 8-inch long rope. Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough.
Place bones an inch apart on a buttered and flour-dusted baking sheets.
Witch Finger Cookies 1 cup butter, softened 1 cup icing sugar 1 egg 1 tsp. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create knuckle shape.