Best Vampire Cookies Recipes

KISS FROM A VAMPIRE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap and refrigerate for 30 minutes., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter., Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke 2 small holes (resembling a vampire bite) in the top of each cookie., Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. If necessary, dip a toothpick in additional jam and drizzle from the small holes in the cookies to emphasize vampire bite as desired.

VAMPIRE TEETH COOKIES

Steps:

• 1. Take your cooled cookie and cut in half, then take a little off the center so it is more like a jaw. This will be the top and bottom of your mouth
• 2. Line mouth with frosting and add the front two teeth then the almond slivers then the last two teeth and top with the other half of cookie that also has icing on so that it gives the feeling of gums.

VAMPIRE COOKIES

Steps:

• Preheat oven to 325°F.
• 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.
• 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 trickle down from one of the bites with the jam, if desired.
• Cookies are best the day they are made.

VAMPIRE COOKIES!

Steps:

• 1. In a large bowl, cream together butter and sugar until light. Beat in egg and extracts.
• 2. 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.
• 3. Preheat oven to 325F.
• 4. Divide dough in half and keep the portion you are not using in the refrigerator.
• 5. 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.
• 6. 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.
• 7. Bake for 10-12 minutes, until cookies are set.
• 8. 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.
• 9. Makes about 2 dozen.

VAMPIRE COOKIES

Steps:

• 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 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) 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, if desired.
• Cookies are best the day they are made.