Vampire Teeth Cookies with Marshmallow | Halloween

Sink your fangs into these spooktacular Vampire Teeth Cookies with Marshmallow! These ghoulishly delicious treats are sure to satisfy your sweet tooth this Halloween. Don't be afraid to take a bite, they're to die for!

Prep Time 15

Bake / Cook Time 8

Total Time 23

Equipment

Rectangular Roul Pat®

Large Bonmat™

Baking Sheet (L)

Ingredients

▢ 165 pcs mini marshmallows (10 + 1 per set)
▢ 30 pcs slivered almonds

SUGAR COOKIE DOUGH

▢ 14.65 oz (415 g) all-purpose flour
▢ 1/2 Tbsp (6 g) baking powder
▢ 1/2 tsp (0.75 tsp) sea salt
▢ 7.95 oz (225 g) butter (Very Cold | Cut into Squares)
▢ 7.05 oz (200 g) granulated sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 1 egg (Large)
▢ Food Colorant (Light Pink | Pink)

VANILLA ICING

▢ 6.35 oz (180 g) powdered sugar
▢ 1/2 tsp (2 g) vanilla extract
▢ 0.77 oz (22 g) corn syrup (1 Tablespoon)
▢ 1.07 oz (30 g) water (2 Tablespoons | I used Spring Water)
▢ Food Colorant (Pink | Peach | Red)

Instructions

SUGAR COOKIE DOUGH PREPARATION

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 granulated 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.

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.
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.
Place your cookies directly onto the 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 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

ASSEMBLY

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.
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
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
Once the marshmallows have set, add the slivered almonds (Vampire teeth) to your cookies.
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.