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1 cup butter, softened
1 cup icing
1 tsp. almond extract
1 tsp. vanilla
2 ¾ cups all purpose flour
1 tsp. baking powder
1 tsp. salt
3/4 cup whole blanched almonds
1 tube red decorator gel
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail.
Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes.
Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.
Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz. fingers!
|Jennifer Mathes, Ph.D.|