- 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
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. &copy; 2002. All rights reserved.
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