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Witch Finger Cookies

Name: Witch Finger Cookies
Prep time: 25 min
Total time: 1 h 38 min
Cuisine: Cookies, Halloween Recipes
Ingredients: 1 cup unsalted butter, room temperature; 1 cup Splenda® Stevia Granulated Sweetener; 1 large egg; 1 teaspoon pure vanilla extract; 1 ⅔ cup all-purpose flour; ½ teaspoon kosher salt; ¼ cup sliced almonds; ½ cup sugar-free strawberry jam

Makes 30 cookies Calories 90 Prep Time 25 minutes Total Time 1 hour, 38 minutes Made with Splenda® Stevia Sweetener

Ingredients

1 cup unsalted butter, room temperature

1 cup Splenda® Stevia Granulated Sweetener

1 large egg

1 teaspoon pure vanilla extract

1 ⅔ cup all-purpose flour

½ teaspoon kosher salt

¼ cup sliced almonds

½ cup sugar-free strawberry jam

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	90
Total Fat	7g
Saturated Fat	4g
Cholesterol	20mg
Sodium	35mg
Total Carbs	12g
Dietary Fiber	0g
Sugars	0g
Added Sugars	0g
Protein	1g

Instructions

Preheat oven to 325°F and line a rimmed baking sheet with parchment paper. In bowl of stand mixer fitted with a paddle attachment, beat butter and sweetener on medium speed until light and fluffy, about 3 minutes.
Add egg and vanilla and beat until combined. Decrease speed to low and add flour and salt. Beat, scraping down sides as needed, until just combined.
Using your hands, gather dough and shape into 4 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
Working with one disk of dough at a time, roll into balls about 1 tablespoon in size. Shape balls into 3 x 1 ½-inch fingers. Using the tip of a butter knife, make an indentation on 1 end of each finger for the nail and make 3 lines in the middle of each finger for the knuckles.
Transfer onto prepared baking sheet. Bake, rotating baking sheets halfway through, until edges of cookies are lightly browned, 10-13 minutes. Let cool for 30 minutes before handling.
Spoon a small amount of jam on nail bed of cookies. Press sliced almonds over jam to create a fingernail. Dip ends of fingers in remaining strawberry jam. Serve cookies with remaining jam and enjoy.