Halloween Shortbread Finger Cookies

Finger Cookies
Finger Cookies

Halloween Shortbread Finger Cookies

Recipes   Sweets     Gluten Free     Seasonal    
Ingredients
  • 1 ¾ cup fine almond flour
  • ¼ cup coconut flour
  • 6 TBS 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.

NET CARB COUNT. Net carb count is calculated by subtracting dietary fiber and Swerve used in the recipe.

Nutrition Facts

Serving Size 1 (17g)

Servings 36

Calories 60
Total Fat 5g
Total Saturated Fat 2.5g no
Cholesterol 5mg
Sodium 35mg
Total Carbs 4g
Dietary Fiber 1g
Sugars 1g
Swerve 3g
Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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