In bowl, beat together butter, sugar, egg, almond and vanilla extract.
Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Place on lightly greased baking sheet or parchment paper and bake for 20-25 minutes in a 325 degree oven. Meanwhile, melt jelly/jam in the microwave for 20-30 seconds.
Squeeze closest to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for the nail. Using a paring knife, make slashes in several places to form knuckle.
Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll 1 oz dough into a thin log shape about 4 inches.
