Finger Cookies

Ingredients

• 0.5 cup almonds sliced
• 1 teaspoon double-acting baking powder 
• 1 cup butter softened
• 1  eggs 
• 2.8 cups flour all-purpose
• 2  tablepoons icing glue (see below)
• 0.3 cup powdered sugar 
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 teaspoon water 

Equipment

• bowl
• baking sheet
• oven
• mixing bowl
• butter knife

Directions

1. In a large mixing bowl, beat the butter until smooth and creamy.
2. Add the sugar, egg, and vanilla extract and mix well.
3. Add the flour, baking powder, and salt and beat until completely mixed.
4. Cover the dough and refrigerate for 30 minutes.
5. Preheat the oven to 325°F.
6. 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 back in the refrigerator for a little while.
7. Place fingers on an ungreased cookie sheet about 3 inches apart.
8. Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.
9. Bake 20-25 minutes, until fingers are slightly golden.
10. Remove from the oven and let cool. Meanwhile, prepare the Icing Glue.
11. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
12. Attach almond slice fingernails to the tips of the fingers with Icing Glue.
13. Let glue dry for about 30 minutes.
14. From The Secret Life of Food
15. Published by Hyperion/Melcher Media , Reprinted with permission from Melcher Media