Recipes

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.