PREPARATION:

1. Preheat oven to 300°F. Line cookie sheets with parchment paper. Tint almonds with food coloring.
2. Beat butter and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add vanilla and salt; beat until well blended. Add flour, 1/4 cup at a time, beating well after each addition. Stir in pecans. (Dough will be stiff.)
3. Shape dough by tablespoonfuls into finger shapes about 3 inches long and 3/4 inch in diameter; place on prepared cookie sheets. Lightly score with knife across center and near top to resemble knuckles. Press tinted almond into top of each finger for nail.
4. Bake 25 minutes or until lightly browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.