Erla Steinunn's recipe collection

225 g soft butter

125 g icing sugar

1 egg

1 tsp vanilla extract

1 tsp almond extract

350 g flour

1 tsp salt

1 tsp baking powder

whole almonds

glaze (water, icing sugar, and red food coloring)

Cream together the butter, egg, icing sugar, and extracts. Then add the flour, salt, and baking powder.

It’s best to chill the dough in the refrigerator for 15 minutes to make it easier to work with.

Preheat the oven to 160°C and line the trays with parchment paper.

Take a heaping teaspoon of dough at a time, roll it into a ball, and then shape it into a log between your palms. Place each log on the parchment paper. Make thin cuts where the knuckles are supposed to be, and place an almond at one end like a nail.

Bake until the cookies just start to brown at the edges. Allow them to cool slightly, then lift the almond off and put a drop of red glaze underneath, placing the almond back in its spot (this will glue the almond in place, otherwise, it may fall off). You can brush the other end of the cookie with a bit of glaze and even drizzle some glaze over.