| | Directions | | Cream butter and sugar. Beat in eggs and extracts. Combine the flour, baking powder and salt, then gradually add to the creamed mixture. Divide dough into fourths and refrigerate for 30 minutes. Roll dough into 1-inch balls. Shape into 3-inch fingers. Using the flat tip of a table knife, make an indention on one end for the fingernail, then 3 slashes in the middle for the knuckle. Bake in a 325° oven for 20-25 minutes. After cooled, squirt a little red gel on fingernail toward the knuckle. Place an almond slice on gel with the pointed end out. |
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| Ingredients | | - |  | 1 cup butter, no substitutions |
| - | | 1 cup powdered sugar |
| - | | 1 egg |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon almond extract |
| - | | 2 3/4 cups flour |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon Salt |
| - | | 1 tube red decorating gel |
| - | | Sliced almonds |
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