1 cup butter (no substitutes), softened
1 cup confectioners' sugar
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.