Witch Finger Cookies

Instructions

1. 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.
2. 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.
3. Using your hands, gather dough and shape into 4 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
4. 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.
5. 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.
6. 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.