3 Cups of all-purpose flour
1 Cup butter softened
1 Cup sugar
1 Teaspoon vanilla
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
In a large bowl, blend together the butter and sugar with a mixer. Add the eggs, vanilla, and 1 cup of flour and mix well.
By hand, fold in the baking soda, baking powder and the remaining flour. Refrigerate for at least 2 hours.
Preheat oven to 375 degrees. Lightly grease a large baking sheet while oven is warming up.
Roll the cookie dough into 3 inch by 1/2 inch sections. Insert an almond in the end of each cookie to make it look like a fingernail. Bend center to create a knuckle shape.
Bake for 8 to 10 minutes, until lightly browned.