Just in case y’all didn’t know Halloween is my favorite baking time of the year. It’s a time where you can be super creative and really have some fun with cooking. When you combine that with my love of all things vampire (True Blood anyone) right now, well then you have these really cool vampire bites cookies.
These are a simple butter cookie dough that bakes up to be a pale cream color and each of the cookies is filled up with bright red raspberry jam. They are finished off with a little vampire bite on top. The cookie dough needs to be made at least an hour in advance of baking, because it needs to be chilled and rolled out. These are not sandwich cookies, but are made by sandwiching filling between two rounds of uncooked dough and pressing the edges together to seal the filling inside.
I made the bite marks by poking two holes in the dough with a toothpick before baking. Even though the cookies spread slightly in the oven, the holes stay in place. I used a toothpick dipped in jam to draw the blood trickle from one of the holes after the cookies cooled. Any red jam or preserves will work for these.
The cookies have a light vanilla and butter flavor to them, and are the perfect color to really set off the red of the filling. The have a slightly crisp edge and a soft, chewy center. When you take a bite and expose the jam, they really do look like they’re bleeding! They are baked at a slightly cooler temperature than some cookies, so they don’t really brown during baking. They are at their best the day they are made, as the jam tends to make the cookies a bit softer after being stored for a day or two.
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- approx 1/2 cup red jam (raspberry/strawberry)
- 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 dough is just combined.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 325 degrees F.
- 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) in 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, if not already red. Draw a blood trick down from one of the bites with the jam,
Note* Cookies are best the day they are made.
source – adapted from bakingbites.com