Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a baking sheet.

In a large bowl, cream together the butter, confectioner's sugar, egg, almond extract, and vanilla extract until light and fluffy. Beat in the flour, baking powder, and salt until well combined. Refrigerate the dough for 30 minutes.

Roll the dough out to 1/2-inch thickness. Use a cookie cutter to cut out 12 finger shapes. Place the cookies on the prepared baking sheet.

Bake the cookies for 15-20 minutes, or until they are golden brown. Let cool completely.

Using a butter knife, make 3 lines close together at center of each finger for knuckle. Place a sliced almond on top of one end of each cookie. Bake for 3 minutes.

Take the almond off and squeeze one drop of red frosting at the base of the almond (nail) and place back on the cookie.

Let the cookies cool completely before serving.