<p>1 cup butter<br>1 cup icing sugar<br>1 teaspoon almond extract<br>½ teaspoon vanilla extract<br>1 egg<br>2 ¾ cups flour<br>1 teaspoon baking powder<br>1 teaspoon salt<br>Blanched almonds<br>Red decorating gel</p> <p>Preheat oven to 325 degrees F on convection bake.</p> <p>Cream together butter and icing sugar in a bowl.  While continuing to mix add almond extract, vanilla extract and egg.  Mix everything together well and then scrape down the sides of the bowl before adding the dry ingredients.</p> <p>Add flour, baking powder and salt.  Mix well.</p> <p>Roll scoops of dough with your hands into index finger shapes and place on greased cookie sheets. Score in knuckle wrinkles on each finger with a butter knife.</p> <p>Press a blanched almond on to each finger to resemble a fingernail. Remove the almond fingernail and add a dab of red decorating gel and replace the almond to resemble bloody nails.</p> <p>Bake for 14 minutes.  Allow to cool on a rack.</p>