每年万圣节都想做这个手指， 年年都懒。今年小朋友催着，不得不做了。
原方子是用整个杏仁做指甲，我们换成是杏仁片，这样更真实些。但就是要用食用颜色涂指甲油。指甲油也不够专业
在制作过程中，没有人的手指受到伤害。。。
http://allrecipes.com/recipe/spooky-witches-fingers/
Original recipe makes 60 cookies
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 Egg
1 tea spoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 tea spoon baking powder
1 tea spoon salt
3/4 cup whole almonds ( I used almond slices)
1 (.75 ounce) tube red decorating gel
Directions
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and alt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of
a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 Egg
1 tea spoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 tea spoon baking powder
1 tea spoon salt
3/4 cup whole almonds ( I used almond slices)
1 (.75 ounce) tube red decorating gel
Directions
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and alt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of
a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
