1 cup soft butter
1 cup confectioner’s sugar
1 egg
1 tsp. almond
1 tsp. vanilla extract
2 ¾ cup flour
1 tsp. baking powder
½ tsp. salt

Refrigerate 30 min. Shape into finger by rolling a tsp full of dough. Using a butter knife, make 3 lines close together at center of finger for knuckle. Place sliced almond on top of one end. Bake. Cool 3 min. Take almond off and squeeze one drop of red frosting at base of almond (nail) and place back on cookie.

Bake at 325 degrees for 15-20 min.