1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cup flour
1 tsp baking powder
1 tsp salt
3/4 cup whole almonds, peeled
1 small tube red decorating gel
Combine butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer. In a separate bowl combine flour, baking powder and salt. Add this to the butter mixture and continue beating until well combined. Refrigerate 20 to 30 minutes.
Preheat oven to 325°. Lightly grease a baking sheet.
Remove dough from refrigerator. Take about 1 teaspoon of dough and roll it into the shape of a finger. Press almond into the end to resemble a finger nail. Shape knuckles and use a toothpick to make wrinkles. Arrange on cookie sheet and bake until slightly golden, approximately 20 to 25 minutes.
Cool on rack. Use red gel and squirt a little around the almonds to look like blood.
