1 cup butter, softened
1 cup icing sugar
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
bowl beat together butter, sugar, egg, almond
extract and vanilla; beat in flour; baking powder
and salt. 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 almond firmly into one end for nail.
Squeeze in center to create knuckle shape. Using a
paring knife make slashes in several places to form
knuckle. Place on lightly greased cookie sheet in
325 degree over for 20-25 minutes or until pale or
golden. Let cool for three minutes. Lift up almond;
squeeze red decorator gel onto nail bed and press
almond back in place so gel oozes out from
underneath. Remove from cookie sheet and let cool.
Repeat with remaining dough. Makes about 5 doz
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