Scream Queens: Toenail Cookies

Ingredients:

• 3oz  / 1/3 cup / 85g – unsalted butter, room temperature
• 4oz / 1/2 cup / 110g – granulated sugar
• 1 egg, large, room temperature
• 1/4 tsp – vanilla extract
• 1/2 tsp – almond extract
• 1/2 tsp – baking powder
• 5 1/2oz / 1 1/4 cup / 155g – all purpose flour, sifted
• 1/2 tsp – salt
• sliced almonds
• red or pink food gel coloring

equipment:

• parchment
• heart cookie cutter, or a template
• small brush
• rolling pin

Directions:

1. In an electric mixer fitted with a paddle attachment, cream the butter and granulated sugar together until smooth and light in color. Add the egg, vanilla, and almond extract. Gradually add the dries and mix just until incorporated and the dough comes together. Wrap the dough with plastic wrap and refrigerate for 2 hours or overnight.
2. Preheat the oven to 375F. When the dough is firm enough to roll out, place the dough between two sheets of parchment paper. Roll out the dough with a rolling pin until it’s 1/4″ thick. Punch out heart shapes with a cookie cutter or cut it out with the guidance of a template. Top each cookie with sliced almonds.  It is your choice to color each slice with food coloring to mimc nail polish or even blood from the nail bed.
3. Transfer the cookies to a parchment lined sheet pan and bake for 10 minutes or until the edges are light golden brown. Let it cool on a cooling rack before serving or packing.