• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup blanched almonds

1. Combine first five ingredients. Beat on medium speed until well combined. Add the remaining ingredients except the nuts, and mix on low speed just until incorporated.
2. Wrap the dough in plastic, and chill 20 to 30 minutes.
3. Preheat oven to 350 degrees.
4. Work with one heaping teaspoon at a time, on a lightly floured surface or on wax paper, roll each piece back and forth like play dough into long skinny finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife to make knuckle wrinkles. Push almond nails onto finger tips.
5. Transfer fingers to greased baking sheet.
6. Bake until lightly browned, about 20 minutes.

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This post originally published in October 2009.