Categories: cookies

Ingredients

• 1 cup butter (no substitutes), softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2-3/4 cups all-purpose flour (1/2 c. almond flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• Red decorating gel
• 1/2 cup sliced almonds

Directions

1. In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.

2. Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. × 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle.

3. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.

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