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1
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
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2
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.
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3
Bake 15 minutes. Cool completely, about 30 minutes.
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4
Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of “finger” with fork to give it a severed look. Dip base of finger into jam.
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