1 cup butter or margarine
1/2 cup sifted powder sugar
1/2 tsp. vanilla (I used lemon)
2 cups flour
1/4 tsp. baking powder
Sliced almonds (you'll need one small package)
Cream the butter, powder sugar, & flavoring til fluffy. Blend Flour & baking powder; stir into butter mixture. Preheat oven to 375 degrees. These cookies spread when cooked so make the fingers thin. Put about 2 tsp of dough (I like to chill the dough for about 15 min) on your workspace & roll into thin finger. I rolled mine so that the knuckles would be slightly larger. Use a knife to make knuckle lines and place one almond slice on the tip to make finger nail. Bake on ungreased baking sheet. Bake for about 7 min. These are delicate when hot so I used parchment paper to help transfer them to the cooling rack. Once cooled place some raspberry or any red seedless jam into a zip lock bag, snip off one end so you can drizzle onto cookie. Place on tray. Can be left at room temp or chilled.