Finger Cookies

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   In a large mixing bowl, beat the butter until smooth and creamy.

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   Add the sugar, egg, and vanilla extract and mix well.

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   Add the flour, baking powder, and salt and beat until completely mixed.

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   Cover the dough and refrigerate for 30 minutes.

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    Preheat the oven to 325F.

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    With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.

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    If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.

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    Place fingers on an ungreased cookie sheet about 3 inches apart.

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    7.

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    Use a butter knife to make knuckle marks on the finger cookies.

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    Slightly flatten the front of the finger to create a nail.

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    8.

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    Bake 20-25 minutes, until fingers are slightly golden.

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    Remove from the oven and let cool.

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    Meanwhile, prepare the Icing Glue.

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    Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.

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    9.

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    Attach almond slice fingernails to the tips of the fingers with Icing Glue.

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    Let glue dry for about 30 minutes.

No additional tips available.