1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2\/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3\/4 cup Almonds, whole blanched
1 Tube red decorator gel (optional)<\/p>\n
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create knuckle shape. Using paring knife, make slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F oven for 20-25 minutes or until pale golden. 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. You can also make slashes in the finger and fill them with red gel blood. Remove from baking sheets and let cool on racks. Repeat with remaining dough. <\/p>\n
Yield: 5 dozen<\/p>\n","protected":false},"excerpt":{"rendered":"