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 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. Makes 2 dozen.
(This is a gluten-free version, for all my GF gfs!)
1 can gluten-free cherry pie filling
Gluten free cupcakes (any flavor) - cooled
White gluten free frosting
Gummy fangs (Optional)
Pour the pie filling into the blender and puree until smooth.
Using a sharp knife, insert at an angle and cut out a cone-shaped piece of the cake.
Fill the hole with pureed cherry pie filling.
Cut off the tip of the cone, and place the piece of cake back into the hole, covering the filling and creating a smooth top.
Frost the cupcakes, smoothing the top.
Place a gummy fang on top of the frosting. (Optional)
Stick a tooth pick into some cherry pie filling.
Put a drop of pie filling at the tip of each fang or on the frosting.
To give boxed gluten-free cupcakes a more homemade taste,
Add 2 teaspoons of pure vanilla extract to white cake mix.
And 1 teaspoon dried espresso and 1 teaspoon pure vanilla extract to chocolate.
Credit goes to Baking Bites for the cookie recipe
Simply Gluten-Free for the cupcake recipe