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Witch Finger Cookies
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Prep Time
30 minutes
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Bake Time
12 minutes
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Makes
12 cookies
Ingredients:
- 1 large egg at room temperature
- 1/4 cup Nuts N' More Cookie Butter Spread
- 1 tsp. vanilla extract
- 2 tbsp. coconut butter, melted and cooled
- 1/4 cup + 2 tbsp. maple syrup
- 1 cup + 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 12 whole almonds
- Fruit jam for dipping
Directions:
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Add flour, baking powder and salt to a large bowl and whisk to combined, set aside.
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Combine egg, Cookie Butter, vanilla and maple syrup in a medium bowl and whisk until smooth.
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Pour the wet mixture into the dry and continue folding the batter with a spatula until you have a thick dough. Press the dough into a ball shape and wrap in plastic wrap, then transfer to the fridge for 30 minutes.
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Preheat oven to 350° F and line a large cookie sheet with parchment paper.
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Remove the dough from the fridge and unwrap. Using a cookie scoop, scoop about 1 heaping tablespoon of dough out at a time, then use your hands to gently roll the dough into a finger shape, about 3 inches in length.
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Roll the “tip” of the finger into a thinner section, then place the dough onto the cookie sheet.
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Gently press an almond onto the tip of the dough to create a fingernail.
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Then, gently pinch about half an inch above the tip of the dough, leave another half inch, then pinch again to create a knuckle shape.
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Use a knife to gently press 3 lines onto the knuckle areas.
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Continue until you’ve used up all the dough, yielding about 12 cookies.
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Bake for 12 minutes or until cookies are golden brown, then remove from oven to cool completely.
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Decorate each almond with frosting or colored gel to create a nail polish, then top with Halloween-themed sprinkles.
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Dip the cookies into fresh fruit jam and enjoy!
Macros (per serving):
Calories: 136
Fat: 5g
Carbs: 21g
Protein: 4g
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