Gluten Free Halloween Monster Finger Cookies

1. For the fingers: In a large mixing bowl, cream shortening and turbinado. Add molasses, and mix to combine.

2. In a separate bowl, mix spices with 1⁄2 cup flour (per batch). Add to mixing bowl.

3. Add remaining flour 1⁄4 cup at a time, alternating with water.

4. Mix baking soda with 1 tablespoon of water (per batch). Add baking soda and water mixture to the large mixing bowl and stir to fully combine.

5. Chill dough for 1 hour.

6. For the nails: When the 1 hour is almost up, cut your nail ingredients into "nail" sized chips.

7. Shape dough into 24 finger-sized cookies (per batch). If the dough is sticking to your fingers, wet your hands.

8. Pinch in dough at two different points to form knuckles.

9. With a sharp knife, cut lines into the knuckles for wrinkles. Dip knife in water in between cookies so it doesn’t stick.

10. Spoon jam onto the top of the tip of the cookie, then place your “nail” of choice on top. Spoon jam onto opposite end if desired to resemble the finger being chopped off.

11. Bake at 350F for 10-12 minutes.