Severed Finger Cookies

• 2 Tablespoons Red Food Coloring
• 16 whole Almond Halves
• 2 whole Eggs, Divided
• 1/2 cups Room Temperature Butter
• 1/2 cups Powdered Sugar
• 5 Tablespoons White Sugar
• 1/4 teaspoons Almond Extract
• 1/4 teaspoons Vanilla Extract
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Cherry Pie Filling

1. 1. Preheat oven to 325 degrees F. Lightly grease baking sheets.
2. 2. Place red food coloring in a bowl. Add almond halves and let sit until almonds are a deep red color.
3. 3. Separate one egg. Set egg white aside. Beat butter, sugars, egg (and additional yolk), almond extract and vanilla extract in a bowl with a handheld mixer. Once creamed, gradually add flour, baking powder, and salt until fully mixed. The mixture will be thick in consistency.
4. 4. Wrap dough in wax paper or plastic wrap and place in the fridge to cool for about 30 minutes.
5. 5. Once dough has chilled, split in half. Keep the half you aren't using chilled in the fridge while you work.
6. 6. On a lightly floured surfance, place the dough and break into pieces (less than an inch wide) and form fingers. Using the back of a small knife, make small "knuckle" indents and squeeze cookie gently in where the knuckle should be. Place the almond on the top of the finger and make a few additional indents underneath the almond.
7. 7. Gently brush the finger with egg white and bake for about 15 minutes or until fingers are golden brown.
8. 8. Drizzle cherry pie filling (mashed) over the ends of the fingers to make them appear severed. Dip fingers in additional filling and enjoy!

red food coloring, almond halves, eggs, butter, powdered sugar, white sugar, ubc, ubc, allpurpose, baking powder, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/severed-finger-cookies/ (may not work)