Halloween Shortbread Finger Cookies
Halloween Shortbread Finger Cookies

Halloween Shortbread Finger Cookies

Recipes   Gluten Free     Seasonal     Sweets    

Ingredients

  • 1 ¾ cup fine almond flour
  • ¼ cup coconut flour
  • 6 tbsp butter softened
  • ½ Swerve Granular
  • 1 tsp baking powder
  • 1 teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • 1 egg (room temperature)
  • ½ cup of unsweetened almond milk

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.
  3. Place in refrigerator for at least 30 minutes.
  4. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie (do not make cookies too big or they will become fat fingers).
  5. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  6. Bake in the preheated oven until the cookies are slightly golden in color, 8 minutes.
  7. Note: You can dip ends of cookies in Swerve Raspberry Sauce to help them appear to be bleeding, or you can remove the almond from the end of each cookie; place a small amount of raspberry sauce into the cavity; replace the almond to cause the sauce to ooze out around the tip of the cookie.

Makes 36 cookies.

Nutrition Facts

Serving Size 1 cookie

Servings 36

Calories 60
Total Fat 5g
Total Saturated Fat 1.5g
Cholesterol 10mg
Sodium 35mg
Total Carbs 4g
Dietary Fiber 1g
Sugars 1g
Swerve 3g
Protein 2g
Net Carbs: 0g