In a large mixing bowl, beat butter until creamy then add sugar, egg and vanilla and continue beating until smooth and well incorporated.
Gradually add flour, baking powder and salt to the butter mixture and continue beating until just incorporated.
Place a sheet of plastic wrap over the bowl and refrigerate for 30 minutes. While dough is chilling, preheat oven to 235 degrees Fahrenheit.
Once dough has chilled, roll a heaping tablespoon of dough into an oblong finger shape. Place fingers about 3 inches apart on a parchment lined baking sheet.
Place a sliced almond on one end of finger, gently pressing the almond in. For added effect, use a toothpick or other sharp edge and make three slits into the cookie, representing the knuckles.
Place cookies in the oven and bake for about 20 minutes, or until lightly golden brown.
While the cookies baking, make the bloody raspberry sauce. Heat the raspberry jam in a small saucepan and place over medium heat. Add 1-2 tablespoons of water and continue simmering until jam liquified consistency.
To serve, dip shortbread fingers into raspberry sauce and serve.
Notes
To make the raspberry sauce even "bloodier", add a few drops of red food coloring.