Vampire Cookies

Helga Glaesel de BlandingOctober 27, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

No sugar cookies this year. I’ve made these and these for Halloween before, and next thing you know Christmas comes along… with more sugar cookies. I wanted to try something different and I came across this recipe for Vampire Cookies from Baking Bites which seemed like the perfect recipe to try something new. It’s basically a butter cookie dough, filled with raspberry jam. You can use strawberry, cherry or raspberry. Just make sure the jam doesn’t have large chunks of fruit.

I was a little worried that because you’re sandwiching the jam between two pieces of dough, the jam would spill from the sides as it baked. To avoid this, I made sure I pinched both sides together leaving no space for any of it to spill. As long as you do this, and you don’t put in more than 1 teaspoon of jam, you should be fine. All my cookies were neatly baked.

Flavor-wise, these are amazing. They are not too sweet, the cookie dough has a buttery-vanilla flavor which combines perfectly with the fruity filling. For the “blood” effect, you do have to use a toothpick dipped in a jam after the cookies are baked. Mine came out of the oven with just two little hole indentations.

So, start going on your Halloween goodies, and give these cookies a try!

Helga

Vampire Cookies

Yields: 12-16 cookies
Recipe from Baking Bites

Ingredients:
¾ cup butter, softened
½ cup sugar
1 large egg
½ teaspoon of vanilla extract
⅛ teaspoon of almond extract
1 ½ cups all purpose flour
¼ teaspoon of salt
approx ½ cup red jam (raspberry/strawberry)

Procedure:

In a large bowl, cream together butter and sugar until light. Beat in egg and extracts.
Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until the dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325F.
Divide dough in half and keep the portion you are not using in the refrigerator.
Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds.
Place rounds on a baking sheet put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) at the top of each cookie.
Bake for 10-12 minutes, until cookies are set.
Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them. Draw a blood trick down from one of the bites with the jam, if desired. Cookies are best the day they are made.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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