Frightening Fingers
  • 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
  1. In a mixing bowl, cream butter and sugar.
  2. Beat in the egg and extracts.
  3. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
  4. Divide dough into fourths.
  5. Cover and refrigerate for 30 minutes or until easy to handle.
  6. Working with one piece of dough at a time, roll into 1-in. balls.
  7. Shape balls into 3-in. x 1/2-in. fingers.
  8. 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.
  9. Place 2 in. apart on lightly greased baking sheets.
  10. Bake at 325° for 20-25 minutes or until lightly browned.
  11. Cool for 3 minutes.
  12. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail.
  13. Remove to wire racks to cool.
  14. Yield: about 5 dozen cookies.