Vampire Cookies

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READY IN:
1hr 30mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl, cream together butter and sugar until light.
  3. Beat in egg and extracts.
  4. Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined.
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. Divide dough in half and keep the portion you are not using in the refrigerator.
  7. Roll dough out on a lightly floured surface until it is about 1/8-inch thick.
  8. Use a cookie cutter to cut out 2-inch rounds.
  9. 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.
  10. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.
  11. Bake for 10-12 minutes, until cookies are set.
  12. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  13. Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trickle down from one of the bites with the jam, if desired.
  14. Cookies are best the day they are made.

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