Average Rating: 2.6TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
YIELD: 2 dozen.Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
- Additional seedless raspberry jam, optional
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap and refrigerate for 30 minutes.
- 2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
- 3. Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke 2 small holes (resembling a vampire bite) in the top of each cookie.
- 4. Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. If necessary, dip a toothpick in additional jam and drizzle from the small holes in the cookies to emphasize vampire bite as desired.
Nutrition Facts
1 each: 115 calories, 6g fat (4g saturated fat), 24mg cholesterol, 68mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
