Whisk together the flour, baking powder and salt in a separate bowl and set aside.
In a mixer cream the butter and sugar together, about 3 minutes.
Blend in the egg, then the vanilla.
Add the dry ingredients and then the almond meal until everything is just mixed in.
Wrap the dough in plastic film and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Roll the dough out on a floured surface and cut out the cookies with a ghost shaped cutter.
On half of the cutouts, use the straw to create two eyes. For the mouth cut two holes on top of each other.
Place the cutout cookies and the solid ones on different baking sheets. They will have different baking times. The cutout ones will bake faster.
As you fill up the baking sheets, place them in the freezer for a few minutes before transferring to the oven. This will prevent the cookies from spreading too much.
Bake the solid ghost cookies for 10 minutes. Bake the ghost cookies with the cutout face for 8 minutes or until just slightly golden around the edges. While the cookies are warm, redo any holes with the straw that have closed up after baking.
Transfer the cookies to a wire rack and let cool completely.
Spread the solid cookie (the one without the cutouts) with a thin layer jelly.
Dust or dip the cutout cookie with powdered sugar and place it on top of the jelly covered cookie.
Plate and serve but definitely hide a few for yourself.