A spooky treat for some Halloween fun! These cookies are equal parts delicious and creepy, the perfect addition to your Halloween snack table. Your kids will love these!
These cookies use half whole wheat flour for some extra fibre, and less sugar than traditional cookies.
In a large mixing bowl, combine the butter and sugar together. Mix until fluffy with a spatula (about 2 minutes). Mix in the eggs, vanilla extract, and orange zest.
Add the flour, salt, and baking powder to the butter mixture and mix just until combined. Cover the dough with plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 325°F (160°C). Line the baking sheet with parchment paper or silicone baking mat to prevent sticking.
Scoop just under 1 tablespoon of dough and roll into a log about 2 to 3 inches long (the size of an adult pinky or ring finger). Place on the baking sheet.
Place an almond at the top of the dough, hanging over slightly to make the nail and press gently to secure. Form the finger by squeezing the dough gently below the almond nail. Leave a small space for the knuckle below this first indent, and squeeze again below. Make 3 small indents for the knuckle by pressing the dull side of a knife into the dough.
Repeat with remaining dough. You should get about 18 to 20 cookies. Space the cookies about 1 to 2 inches apart as they will puff slightly as they bake.
Bake for 15 to 20 minutes or until lightly golden. Let cookies cool to room temperature.
Remove the almond nails from the cookies, and dab ½ teaspoon of strawberry jam into the small indent where the almond was. Place almond on top of the jam to stick, allowing some to ooze out.
To soften your butter quickly, use a cheese grater to grate the butter onto a plate and let sit for 5 minutes.
