Makes about 50 fingers
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup slice almonds
2 tablespoons Icing Glue (see below)
- In a large mixing bowl, beat the butter until smooth and creamy.
- Add sugar, egg, and vanilla extract and mix well.
- Add the flour, baking powder, and salt. Beat until completely mixed.
- Cover the dough and refrigerate for 30 minutes.
- Preaheat oven to 325F
- With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it in back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
- Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the cookie to create a nail.
- Bake 20-25 minutes, until fingers are slightly golden or tanned. Remove from the oven, let cool.
- Prepare Icing Glue: Mix 1/4 cup powdered sugar and 1 teaspoon water in a small bowl until consistency is similar to that of a paste.
- Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
Tip: Use red tube icing to
