Halloween cookies.... beware... witches ahead!!
Heat oven to 325
1 cup butter softened
1 cup icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole blanched almonds
1 tube red decorater gel or Raspberry jam
In a bowl beat together butter, sugar, egg, vanilla and almond extract; beat in flour, baking powder and salt.
Cover and refrigerate for 30 minutes
Working with 1/4 of the dough at a time and keeping remaining dough refigerated, roll heaping tablespoons into finger shapes. Press almond firmly into 1 end for nail. Press in center to create knuckle shape and using a paring knife make slashes in several places over knuckles.
Bake on lightly greased baking sheet in 325 F for 20- 25 minutes or until pale golden.
Let cool for 3 minutes.
Lift up almond nail and place jam underneath. Replace nail.
Remove from baking sheet let cool on racks... be afraid, be very afraid!
