In large bowl, beat confectioners’ sugar, butter and icing color with an electric mixer on medium speed. Add egg and vanilla; beat until combined. Add flour and salt; mix until a smooth dough forms.

Prepare cookie pans with parchment paper. Divide dough evenly into 24 pieces. Roll each piece of dough into a log about 4 to 4-1/2 inches long and place onto prepared cookie pan. On one end of the cookie, make a slight depression in the dough for the “fingernail.” Using a pairing knife, make indentations in the cookies for knuckles. Repeat with remaining cookie dough. Chill cookies 2-3 hours or until firm.

Preheat oven to 325°F.

Bake cookies 15-18 minutes or until light golden brown at edges. Cool 1 minute on pan on cooling grid. Remove from pan; cool completely on grid.

Melt Red Candy Melts Candy according to package instructions. Use a small amount of 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.