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1
Beat together the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl with an electric mixer.
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2
Gradually add the flour, baking powder, and salt, continually beating, until almost forms into a dough.
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3
Then use your finger to give the dough a few times kneading, wrap into a plastic wrap and refrigerate 20 to 30 minutes.
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4
Preheat oven to 325F (160C) (165 degrees C).
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5
Lightly grease baking sheets with butter or cooking spray.
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6
Remove dough from refrigerator in small amounts.
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7
Scoop 1 heaping teaspoon at a time onto a piece of waxed paper.
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8
Use the waxed paper to roll the dough into a thin finger-shaped cookie.
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9
Press one almond into one end of each cookie to give the looking of a long fingernail.
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10
Squeeze cookie near the tip and again near the center of each to give the impression of knuckles.
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11
You can also cut into the dough with a sharp knife at the same points to help give a more finger-like looking.
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12
Place the shaped cookies on the baking sheets.
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13
Bake until the cookies are slightly golden in color, 22 to 25 minutes.
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14
Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity.
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15
Replace the almond to cause the gel to ooze out around the tip of the cookie.
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16
Serve or store at an air-tight container for up to one week.
