In 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 teaspoons full of dough into finger shape 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.
lightly greased cookie sheet in 325 degree oven for 20-25
minutes or until pale or golden. Let cool for three 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 cookie sheet and let cool.
Repeat with remaining
dough. Makes about 5 dozen fingers!