Makes about 18 decrepit digits.

1 c. flour
2 T. cornstarch
1/8 t. salt
1/2 c. unsalted butter, softened
1/2 c. confectioners’ sugar, sifted
1/2 t. vanilla
1/3 c. very finely chopped pecans
1/3 c. medium-coarse pecans
1/4 c. sliced almonds

Preheat oven to 350F. Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside. Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly. Place a piece of waxed paper about 12 inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4 inch thick and slowly remove the top piece of paper. Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1 inch in between each finger. To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail. Place baking sheet in the oven for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.