Preparation

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