Vampire Cookies

Recipe by tammy dalton
READY IN: 1hr 30mins
YIELD: 24 cookies




  • 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.