Witches' Fingers

Yield: 5 dozen

1 cup Butter, softened

1 cup Icing sugar (powdered sugar)

1 Egg

1 tsp Almond extract

1 tsp Vanilla 

2 2/3 cups Flour

1 tsp Salt

3/4 cup Almonds, whole blanched

In bowl, beat together butter, sugar, egg, almond extract, and vanilla. Beat in flour and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.