Makes 30 cookiesCalories 90 Prep Time 25 minutesTotal Time 1 hour, 38 minutesMade with Splenda® Stevia Sweetener
Ingredients
1 cup unsalted butter, room temperature
1 cup Splenda® Stevia Granulated Sweetener
1 large egg
1 teaspoon pure vanilla extract
1 ⅔ cup all-purpose flour
½ teaspoon kosher salt
¼ cup sliced almonds
½ cup sugar-free strawberry jam
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
90
Total Fat
7g
Saturated Fat
4g
Cholesterol
20mg
Sodium
35mg
Total Carbs
12g
Dietary Fiber
0g
Sugars
0g
Added Sugars
0g
Protein
1g
Instructions
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.
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.
Using your hands, gather dough and shape into 4 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
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.
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.
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.
