Ingredients
3/4
cup Almonds, whole blanched
Directions
1.
Beat together butter, sugar, egg, almond extract and vanilla.
2.
Beat in flour, baking soda, and salt.
3.
Cover and put in your fridge for 30 minutes.
4.
Working with one quarter of the dough at a time and keeping the rest in the fridge, roll heaping teaspoonful of dough into finger shape for each cookie.
5.
Press an almond firmly into one end for nail.
6.
Squeeze in the middle for the knuckle
7.
Place on lightly greased baking sheets; bake in oven for 20-25 minutes at 375.
8.
Put on cooling rack for 3 minutes.
