In a mixing bowl, cream butter and sugar. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle. Working with one piece of dough at a time, roll into 1-inch balls. Shape balls into 3x1⁄2-inch fingers. Using the flat tip of a table knife, make an indentation on one end for the fingernail. Place a sliced almond on the indentation. Make 3 slashes in the middle of each finger for knuckles. Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 20 to 25 minute, or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail, allowing gel to ooze around nail. Remove to wire rack to cool. Yields about 5 dozen cookies. Dortha Strack, Cape Girardeau, Mo.