1 cup butter, softened 

1 cup confectioners’ sugar 

1 egg 

1 teaspoon almond extract 

1 teaspoon vanilla extract 

2 ⅔ cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon salt 

¾ cup whole almonds 

1 (.75 ounce) tube red decorating gel 

 

 

Step 1 

 

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together 

with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 

20 to 30 minutes. 

 

Step 2 

 

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. 

 

Step 3 

 

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece 

of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one 

almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. 

 

Step 4 

 

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. 

 

Step 5 

 

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into 

the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.