raspberryeggsbaked
Vampire Bite Raspberry Jam Cookies
Tender Halloween sugar cookies filled with raspberry jam and decorated to resemble bleeding vampire bites.
From YouTube · Oct 8, 2016
Tender Halloween sugar cookies filled with raspberry jam and decorated to resemble bleeding vampire bites.
45 min
Prep time
15 min, per batch
Cook time
5 hrs, including chilling and cooling
Total time
24 filled cookies
Yield
Ingredients
12 ingredients- 3 1/4 cups plain flour, approximately 390 g
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, 113 g, softened
- 1 cup granulated sugar, approximately 200 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup thick sour cream, approximately 120 g
- 80 g seedless raspberry jam, approximately 4 tablespoons, plus a little extra if needed
- 2 tablespoons vanilla sugar, approximately 25 g, for sprinkling
Method
15 steps- Whisk together the flour, baking soda, salt, nutmeg and baking powder in a medium bowl.
- In a separate large bowl, beat the softened butter, granulated sugar, egg, vanilla and sour cream until smooth and evenly combined.
- Gradually add the dry ingredients to the wet mixture. Mix just until a thick, soft dough forms.
- Divide the dough into 4 equal portions. Flatten each portion into a disc, wrap it in baking paper or reusable wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 180°C, or 160°C fan. Line baking trays with baking paper.
- Working with one chilled disc at a time, roll the dough between two sheets of baking paper to approximately 3 mm thick.
- Cut out an even number of large circles. Place half of them on the prepared baking trays.
- Place approximately 1/2 teaspoon raspberry jam in the centre of each circle, leaving a clear border around the edge.
- Cover each jam-topped circle with a second dough circle and gently press around the filling.
- Use a slightly smaller round cutter to recut each assembled cookie. This seals the two layers and removes the excess dough.
- Sprinkle the tops lightly with vanilla sugar.
- Use a toothpick to make two closely spaced holes through the top dough layer and into the jam. Enlarge them slightly because they will close somewhat during baking.
- Bake for 12 to 15 minutes, until the edges are only lightly golden.
- Leave the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Use a clean toothpick to draw a small amount of raspberry jam from each bite hole down the surface of the cookie, creating a dripping-blood effect.
Recipe notes
Helpful tips
- Keep unused dough refrigerated while working so it remains easy to cut and seal.
- Do not overfill the cookies or the jam may escape during baking.
- Rolling between baking paper prevents excess flour from drying out the dough.
- Recutting the assembled cookies creates a cleaner, better-sealed edge.
- Bake only until the edges are faintly golden to keep the cookies tender.
Equipment
- Mixing bowls
- Electric mixer or sturdy wooden spoon
- Rolling pin
- Baking paper
- Two sizes of round cookie cutter
- Baking trays
- Wire cooling rack
- Toothpicks
Storage
Store cooled cookies in an airtight container at cool room temperature for up to 3 days or refrigerate for up to 5 days. Separate layers with baking paper.
Additional tips
- Contains wheat, milk and egg. Do not eat the raw dough because it contains uncooked flour and egg. Take care not to push the toothpick through your hand when making the bite marks.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
