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Vampire Kiss Cookies

Bite into the spooky sweetness of vampire kiss cookies, where sugar cookies transform into delectable treats with a playful twist! Sink your teeth into these vampire kiss cookies for a thrillingly tasty experience that's sure to delight your inner ghoul this Halloween season!
NOTES: These cookies are “double layer” so the bake time will vary on thickness and your own individual ovens. Just bake until they’re slightly golden and “set up”
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Stand mixer with paddle attachment, or electric mixer with large bowl
  • Toothpicks
  • Baking sheet and parchment paper
  • 2 inch cookie cutter
  • Rolling Pin

Ingredients
  

  • ¾ cup butter, softened (salted or unsalted works)
  • ½ cup granulated white sugar
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • ⅛ tsp almond extract
  • 1 ½ cups all-purpose flour + extra for rolling
  • ¼ tsp salt
  • ½ cup seedless raspberry jam

Instructions
 

  • In a large bowl, using a stand mixer and paddle attachment, or an electric mixer and a large bowl, cream your softened butter and sugar until light and fluffy for about 3-5 minutes.
  • Add your egg and whip another minute or so.
  • Next up the extracts - again more whipping.
  • Next up let’s add our flour and salt, feel free to mix this part with a spatula by hand. The dough will be super soft and squishy.
  • Flatten this into a disc, wrapped in cling wrap/plastic wrap and pop into the fridge for about 20-30 minutes to let the butter chill again. You can also pop into the freezer.
  • Now let’s take the dough out and roll it out to about ⅛ inch thickness. Use some flour to prevent the pin from sticking too much. If it gives you a bit of stick, simply pop the dough into the fridge to chill a bit more.
  • Cut cookies out with a 2 inch round cutter and place half the circles on parchment lined baking sheets.
  • Now we’re going to place 1 teaspoon of jam in the center of each circle, then top with another circle. Gently press the edges/seams together so they bake together in the oven.
  • NOW FOR THE KISS! Using a toothpick let’s poke 2 small holes in the top of each cookie - this will be the “bite marks” where the jam can seep out. IF IT DOESN’T - don’t worry, we can add more after they come out of the oven!
  • Bake at 350° for 10-12 minutes or 325°until cookies are set. You’ll notice the jam oozing out of the cookie as they bake. Be patient, they can definitely take a while, depending on how thick they are. If the jam doesn’t ooze, don’t worry. Lots of time to add more.
  • Cool for a few minutes, then add extra jam with a toothpick, knife or spoon to create “fang marks”, before transferring them to a cooling rack.
  • ENJOY and Happy Halloween!

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video  here!