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Ingredients

1 c. softened butter
1 c. sugar
1 egg, lightly beaten
1 tsp. almond extract
1 tsp. vanilla extract
2 ¾ c. flour
1 tsp. baking powder
1 tsp. salt
¾ c. whole blanched almonds
Red paste-type food coloring

Instructions

Preheat oven to 325 degrees Fahrenheit. Mix dry ingredients except whole almonds. In a large bowl, beat butter, sugar, egg, and almond and vanilla extracts. Beat in dry ingredients. Cover and refrigerate for 30 minutes.

While waiting, dilute some of the red food coloring with water. Brush onto the almonds.

Remove one-fourth of the dough from the refrigerator at a time. Roll heaping teaspoons of dough into a finger shape, making them somewhat smaller than you want the finished cookie to be. Press an almond into one end as a fingernail. Squeeze the center of each cookie in slightly, and use a knife to make slashes for knuckles.

Place cookies on a greased cookie sheet. Bake 20 to 25 minutes or until pale golden brown. Let cool on wire rack.