• Cooking Time:
  • Servings:
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  • 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-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.

Categories: Halloween 
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