Vampire Teeth Cookies with Marshmallow (Halloween)

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
In your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt
Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.
7.95 oz butter, 7.05 oz sugar, 1 tsp vanilla bean paste
Add the egg and light pink colorant. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
1 egg, Food Colorant
Bring back the speed to the Lowest setting and gradually add the dry ingredients . Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Scrap the bowl down when necessary. NOTE: Adjust the pink color if it is necessary.
Save

Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
Transfer your dough directly onto your Roul'Pat.
Save
Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using the fluted round dough cutter and slice them in halves.
Save
Place your cookies directly onto the Bonmat well apart.
Save

Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
Save
Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the vanilla icing.

In a large bowl, whisk together powdered sugar. Make a well, add the vanilla extract, corn syrup and water. Mix until combined. Work with the different food colorants in order to get a light pink, like a "bubble gum" color. Set aside in a piping bag.
6.35 oz powdered sugar, 1/2 tsp vanilla extract, 0.77 oz corn syrup, 1.07 oz water, Food Colorant

Once the cookies have cooled down, pipe the vanilla icing on the bottom part of both cookies and add a dot at the center. NOTE: This will be used as a support.
Save
Then, add the 10 marshmallows into a semi-circle and another 1 for the support. Place your second cookie on top and let them set for a few minutes.
165 pcs mini marshmallows
Save
Add the red colorant to your vanilla icing and dip the slivered almond in it to coat. Let them dry on a coloring rack.
30 pcs slivered almonds
Save
Once the marshmallows have set, add the slivered almonds (Vampire teeth) to your cookies.
Save
Let your Vampire Teeth Cookies with Marshmallow dry for 30 minutes or so. Then, slide them onto a serving plate. Enjoy & "BONE" Appétit!
N.B. Storage is best when placed in a metal box.