Heat your oven to 180⁰C/350⁰F/gas mark 4 and lightly grease four baking trays.
Cream the caster sugar, brown sugar and butter together until nice and fluffy. Add the eggs and vanilla and mix briefly.
Sift the flour, baking powder and salt together.
Next the dry ingredients to the butter and eggs and mix gently. The mixture will form a dough.
If it is too sticky, add a little more flour (be sparing).
Bring the dough together into a disk, wrap in cling film and rest in the fridge for 1 hour.
Scoop 1 heaped teaspoon at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail.
Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
Arrange the shaped cookies on the baking sheets. The cookies do enlarge when baked (almost double the thickness) so make sure you don't make them too chunky when you are rolling them out.
Bake for between 10 and 15 minutes in the preheated oven until golden - the time depends on how chunky the fingers are.
Remove from the oven and cool on wire racks.
Remove the almond from the end of each cookie; squeeze a small amount of red icing into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.