1. Preheat oven to 325°F.
2. In bowl, beat together butter, sugar, egg, almond extract and vanilla.
3. Beat in flour, baking soda, and salt.
4. Cover and refrigerate 30 minutes.
5. Work with one quarter of the dough at a time and keeping remainder refrigerated.
6. Roll heaping teaspoonful of dough into finger shape for each cookie.
7. Press almond firmly into 1 end for nail.
8. Squeeze in center to create knuckle shape.
   (For a thumb I make a bulge at center for the knuckle.
   For fingers I roll a longer piece between two fingers to leave bumps for knuckles)
9. Using paring knife, make small slashes in several places to form knuckle.
10. Place on lightly greased baking sheets.
11. Bake in 20-25 minutes or until pale golden.
12. Let cool for 3 minutes.
13. Remove from baking sheets and let cool on racks.
14. Repeat with remaining dough.

Yield: 5 dozen

To make the fingers more gorey:   Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."