1 cup butter, softened
1 cup icing sugar
1 teaspoon almond extract
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole blanched almonds
1 tube red decorator gel
Preparation time 20mins
Cooking time 60mins
In medium 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 teaspoonfuls of dough into finger shapes 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 a lightly greased cookie sheets; bake 325F oven for 20 – 25 minutes or until golden.
Let cool for 3 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 baking sheets; let cool on racks. Repeat with remaining dough.
Serve with a side of raspberry jam (blood) for dipping!