Makes about 5 dozen fingers
1 cup butter, softened
1 cup icing sugar
1 teaspoon almond extract
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole blanched almonds
1 tube red decorator gel
1. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
2. Working with 1/4 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.
3. Using a paring knife, make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 F oven for 20 to 25 minutes or until pale or golden.
4. Let cool for 3 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.
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