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 teaspoon baking powder
  • 1 teaspoon salt
  • Red decorating gel
  • 1/2 cup sliced almonds

directions

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.

Working with one piece of dough at a time, roll into 1-inch balls. Shape balls into 3 x 1/2-inch 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.

Place 2 inches apart on lightly greased baking sheets. Bake at 325 degrees F for 20 to 25 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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6568

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