In large bowl, beat confectioners’ sugar, butter and icing color with an electric mixer on medium speed until fluffy. Add egg and vanilla; beat until combined. Add flour and salt; mix until a smooth dough forms.
Prepare cookie pans with parchment paper.
Preheat oven to 325 degrees F.
Divide dough evenly into 24 pieces. Begin rolling the dough pieces into about 4 to 4-1/2 inches long and place onto prepared cookie pan.
On one end of the cookie, make a slight impression in the dough for the “fingernail.”Using a pairing knife, make indentations in the cookies for knuckles. Repeat with remaining cookie dough.
Place cookies in refrigerator and chill for 2-3 hours or until firm.
Remove cookies from refrigerator and bake for 15-18 minutes or until light golden brown at edges.
Remove from oven and place cookie sheet on top of cooling grid to cool for 1 minute. Remove cookies from pan; place onto cooling grid to cool completely.
Melt Red Candy Melts Candy according to package instructions. Use a small amount of melted candy to attach 1 almond slice to end of cookie for fingernail. Dip other end of cookie in melted candy and chill until set, about 10-15 minutes.
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