TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min.
MAKES: 30 servings
1 cup butter, 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 large 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-in. balls. Shape balls into 3-in. x 1/2-in. 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 in. apart on lightly greased baking sheets. Bake at 325° for 20-25 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. Yield: about 5 dozen cookies.