Low Carb Mexican Desserts: Pan de Muerto Cookies

1. Preheat the oven to 350°F.
2. Melt the butter in 15-second intervals in the microwave.
3. Add the 1/2 cup sweetener, butter, vanilla, eggs, and orange zest to a bowl. Mix well.
4. Add the almond flour and baking powder to the bowl and mix until it is well incorporated.
5. Optional - put the batter in the freezer for 15 minutes to make it easier to mold.
6. Roll out 14 1/8 cup portions of batter and gently flatten to make the base of your cookie.
7. Set aside 5 tablespoons of the batter. Make 14 mini balls for the top of each cookie.
8. Use the remainder of the batter to create the bones. To create the bones, roll out a thin layer and use 3 fingers to create indents. Add two bones to each cookie base and top with a mini ball.
9. Place them on a baking sheet and bake for 15-20 minutes; they should no longer be shiny. Turn off the oven and let them sit in the oven for 10 minutes to get golden brown. Let them cool for 10 minutes out of the oven.
10. Optionally, add a light layer of oil spray or melt additional butter to lightly top the cookies before topping them with zero calorie sweetener.