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1 cup (250 ml) butter, softened
1 cup (250 ml) icing sugar
1 tsp almond extract
1 tsp vanilla
2-3/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel, (blood for fingers), or any kind of red jam
In bowl, stir together butter, sugar, egg, almond extract and vanilla, beat in flour, baking powder and salt. Form together into a ball, slightly flatten wrap in cling film and chill for at least 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.
Make sure to start off small here, because they spread out in the oven.
Press almond firmly into end for nail. Squeeze in center to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 160°C oven for 20 to 25 minutes or until pale golden.
Let cool then lift up almond, squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Repeat with remaining dough.
Many thanks for this recipe to canadianliving.com
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