1 cup unsalted butter, softened
1 cup powder sugar (confectionery)
1 tsp Almond extract
1 tsp Vanilla extract
2 3/4 cups all-purpose flour OR sub Gluten-free flour
1 tsp baking powder
1 tsp of salt (1/2 tsp if using salted butter)
3/4 cup sliced blanched almonds
2-3 tsp Ancient Leaf Tea Culinary Matcha (pre-whisk into dry flour)
Seedless Red Raspberry Jam
1) In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Cover and refrigerate for 30 min.
2) Roll heaping Tbsp of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shapes; using a paring knife or toothpick, make several places to form knuckle.
3) Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden-green. Let cool for 3 minutes. Lift up almond; squeeze jam onto nail bed and press almond back into place, so jam oozes out. Let cool. Makes about 28 large cigar size cookies. If you use 1 tsp of dough you will get about 4 dozen.
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