Preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper.

Whisk together the flour, powdered sugar, salt, and cashew meal. Set aside.

Cream the butter. Add the red velvet emulsion.

When the color is evenly combined, stop the mixer.

Scrape down the sides of the bowl and continue to mix thoroughly.

Turn the mixer down to low, and slowly add the dry ingredients until fully incorporated.

Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface.

Use both palms to roll the dough out into a long rope about an index finger thick.

Divide the rope into 5-inch pieces.

Place each piece on the baking sheet.

Bend the piece into a U shape, then cross one side over the other forming a memorial ribbon shape.

Gently press the part where the two sections of the dough meet together.

Pinch each end of the ribbon to form a point.

Bake for 12 minutes.

Transfer to a baking rack.

Whisk together the powdered sugar and glitter sugar.

When the cookies are cool enough to handle, but still warm, roll each one in the powdered sugar mixture.

Transfer to a serving platter and serve.