Severed Finger Sugar Cookies Recipe

Name: Severed Finger Sugar Cookies
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 1 pouch Betty Crocker™ sugar cookie mix; 1 egg; 1/4 cup raw slivered almonds; 1/4 cup seedless strawberry jam; 7 drops red food colour

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food colour

	PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD 2 servings

Instructions

Heat oven to 350°F. Line baking sheets with cooking parchment paper. or silicone baking mats.
In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
Bake 15 minutes. Cool completely, about 30 minutes.
Meanwhile, in small bowl, mix jam and food colour with whisk. Trim base of “finger” with fork to give it a severed look. Dip base of finger into jam.

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