Blood Splatter Cookies with a delicious shortbread base and sugar paste topping, some freaking-good Halloween treats. They are super easy to make with kids, and gone from the plate in seconds.
Since Count Dracula decided to change his lifestyle and swap pure blood for some bloody hot chocolate, he realised that he also needed some nibbles. And what a better sweet treat than some cookies to cheer one’s life up. Not some boring old cookies, as old habits die hard, but blood splatter cookies to go down a treat.
A good choice for sure. I for one loved these cookies, and while I don’t drink blood, I do like savouring cookies with a hot cup of tea. Ah, isn’t life good?! Sure, the supermarkets like spoiling us with all sorts of cheap (taste too) Halloween treats, but making them from scratch is so much better.
Still a lot of sugar, but at least it’s only pure sugar, and no other nastiness. And the taste of vanilla is so lovely, you can’t really compare it to some plastic-tasting ready-made icing. Plus, the Halloween cookies are ready in no time, and no master chef skills needed either.
HOW TO MAKE BLOOD SPLATTER COOKIES
These cookies are super easy to make, and they keep well for at least 3-4 days, that is if they last around so long. The base is soft, buttery and rich, and the topping has a delicate vanilla flavour. Start by making the cookie base first, as they need to cool down before adding the icing.
THE sugar cookie base
- cream together the butter and sugar, add the egg, and mix to get a smooth paste
- add the flour and vanilla extract, and knead to get a smooth dough
- cover in clingfilm, and refrigerate for 30 minutes
- roll the dough with a rolling pin, and cut out circles using a cookie cutter or a glass
- arrange the circles on a baking tray lined with non-stick paper, and refrigerate again for 10 minutes
- preheat the oven to 180 degrees Celsius (350 Fahrenheit)
- bake the cookies for 12 minutes until the edges are slightly brown – they will feel soft at this stage, but the cookies will firm up when they cool down.
- cool down completely
THE SUGAR PASTE
Once the cookies have cooled down completely and firmed up, we can make the sugar paste. DO NOT ADD THE FOOD COLOURING FROM THE BEGINNING, this will be added once the paste is formed and divided.