Severed Finger Cookies

Severed Finger Cookies

Makes 24 large finger cookies

1 cup unsalted butter, at room temperature
1 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup sliced almonds
1/2 cup raspberry jam

In a large bowl, beat the butter until creamy.   Mix in the sugar egg and vanilla, then mix in the flour baking powder and salt.  Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 325 degrees.

Using your hands and working quickly, roll a small handful of dough and roll into a finger shape.  Place the fingers about 3 inches apart on an ungreased cookie sheet.  Stick a sliced almond on one end for the fingernails.  Using a butter knife make 3 crosswise knuckle marks in the middle of each cookie.

Bake until golden brown, about 20-25 minutes.

Transfer to rack to cool.  Meanwhile, in microwave, heat raspberry jam for 45 seconds.  Once liquified dip the severed end of each cookie into the sauce.

Place on cookie sheet and allow jam to set.