Ingredients

• 1 cup Unsalted Butter, softened (226 g)
• ⅓ cup Powdered Sugar (40 g)
• ⅓ cup Granulated Sugar (66 g)
• 1 Egg Yolk
• 2 tsp Vanilla Extract
• ½ tsp Salt
• 2 cups Organic Unbleached White All-Purpose Flour (280 g) or Gluten Free 1-to-1 Baking Flour (296 g)
• 6 drops Green Food Coloring
• ¼ cup Sliced Almonds
• ½ cup Strawberry or Cherry Fruit Spread or Jelly, stirred until smooth

Instructions

1. Cream together butter, powdered sugar, granulated sugar and salt until just combined (do not whip until light and fluffy). 

2. Mix in the egg yolk and vanilla extract. 

3. Add flour and optional variation ingredients, then stir until a smooth dough forms. 

4. Portion the dough into three sections, pat into discs, then wrap each in plastic wrap and refrigerate for 30 minutes.

5. Line two baking sheets with parchment paper and set aside. 

6. Take out one of the portions of dough and break off a heaping tablespoon's worth. Roll into a smooth ball, and then roll it into a cylinder shape between your palms, about 3 ½ inches tall x ½ inch thick. 

7. Shape one end into a soft point and flatten the other end (this will be the "cut" end of the finger). Place on the baking sheet. Repeat with remaining dough, placing 1 ½ inches apart on the baking sheet. 

8. Take a sliced almond and press it into the pointed end to make the fingernail. Use your thumb and forefinger to shape each "finger" by squeezing it about ½ inch above the almond, and then midway between there and the flat end of the finger.  

9. Use a small sharp knife to carve irregular horizontal lines across the wide knuckles. Place the pans in the freezer for 20 minutes and preheat oven to 350°F.

10. Bake until the non-almond end of the finger is light golden, 11–15 minutes. Place on a wire rack to cool to room temperature.

11. Once cooled, dip the cut end of the finger in the fruit spread or jam. Repeat with remaining cookies and serve. Undipped cookies will keep in an airtight container in the refrigerator for up to 1 week.

1. Add up to 2 drops red food coloring to the jelly for extra color, if desired.

2. Undipped cookies will keep in an airtight container in the refrigerator for up to 1 week.