40 whole, blanched 40

almonds

red icing gel, optional

1 cup Golden Crisco Shortening 250 mL

1 cup icing sugar 250 mL

1 egg 1

1 tsp almond extract 5 mL

1 tsp vanilla 5 mL

2 3/4 cups Robin Hood 675 mL

All Purpose Flour

1 tsp baking powder 5 mL

1 tsp salt 5 mL

15-20 drops green food 15-20

colouring

1/4 cup Smucker’s 50 mL

Seedless

Strawberry Jam

Using a small paint brush, paint each almond with red icing gel. Set aside to dry while preparing cookie dough.

Beat Crisco, icing sugar, egg, almond extract and vanilla on medium speed of electric mixer. Add flour, baking powder and salt and beat until combined. Mix in green food coloring, a few drops at a time until desired color is achieved. Divide dough in two, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 325ºF (160ºC). Line two baking sheets with parchment paper.

Shape 1 heaping tablespoon (15 mL) of dough into finger or toe shape. Make slashes in several places with a sharp knife to form knuckles. Place on prepared baking sheet and press painted “nail” in one end of “finger” or “toe”. Bake in preheated oven for 20 -25 minutes until golden. Remove from oven and let cool on baking sheet. When cooled, remove nails from “fingers” and “toes’, place 1/4 tsp (1 mL) of Smucker’s Seedless Strawberry Jam on nail bed, and replace nails, pressing down lightly so that jam oozes out from beneath.

TIP: Keep a paintbrush labeled “for food only” in your utensils drawer for these kinds of recipes.

Preparation Time: 45 minutes

Baking Time: 25 minutes

Makes: About 40 cookies

Freezing: Excellent (prior to sticking nails on with jam)

Credit: www.newscanada.com

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