Unleash your inner "Dexter Morgan" with these chillingly delicious blood spatter sugar cookies! These are to die for or to kill for... you pick... but don't wrap them in cling film!
First, 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 granulated sugar, 1 tsp vanilla bean paste
Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT:Do not over mix.
1 egg
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.
ASSEMBLY
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, and roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using your Favorite Gingerbread Cookie dough cutter.
Place your cookies directly onto yourLarge Bonmat well apart.
BAKE!
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.
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.
VANILLA ICING PREPARATION
In a large bowl, whisk together powdered sugar. Make a well, add the vanilla extract, corn syrup, sea salt and spring water. Mix until combined. Transfer a 1/4 of your preparation into another bowl. Work with the different food colorants in order to get a deep red. Set aside.
12.70 oz powdered sugar, 1 tsp vanilla extract, 1.55 oz corn syrup, 2.15 oz Spring Water, 1/8 tsp sea salt, food coloring
Gently dip each cookie into the vanilla icing and set aside onto the cooling rack to allow the icing excess to drip.
Using your mini whisk, dip it into the red icing. Then, fling the icing, while still having a firm grip around the whisk, at the cookies to create a ‘splatter’ pattern.
Let your Blood Spatter Sugar Cookies dry for an hour or so. Then, slide them onto a serving plate. Enjoy! "BONE" Appétit & Happy Halloween!
N.B. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
Nutrition Facts
Blood Spatter "DEXTER" Sugar Cookies | Halloween
Amount Per Serving
Calories 207Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 27mg9%
Sodium 152mg7%
Potassium 24mg1%
Carbohydrates 32g11%
Fiber 0.5g2%
Sugar 19g21%
Protein 2g4%
Vitamin A 245IU5%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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