Sink your teeth into these buttery vanilla cookies, which are every bit as sweet as they are scary. For silky-smooth melted chocolate, start with a completely dry bowl and keep it from getting too hot— water and excessive heat will cause the chocolate to become rough and gritty.
- Portion size 24 servings
- Credits : Canadian Living Magazine: October 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy. Beat in egg yolk and vanilla. In separate bowl, whisk flour with baking powder; stir into butter mixture until combined. Shape dough into disc; wrap in plastic wrap. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)Let dough stand at room temperature until soft enough to roll out, about 15 minutes. On lightly floured work surface, roll out dough to scant 1/2-inch (1 cm) thickness. Using knife, cut out about twenty- four 3- x 1-inch (8 x 2.5 cm) triangles. Using fingers, gently bend edges to form fang-like shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Refrigerate until firm, about 30 minutes.
Bake in 350 F (180 C) oven until edges and bottoms are pale golden, about 10 minutes. Let cool on sheet for 1 minute. Remove directly to rack; let cool completely.
Bring saucepan of water to simmer; remove from heat. Add chocolate to heatproof bowl; place over top of saucepan, leaving space between bottom of bowl and surface of water. Stir until chocolate is melted. Dip 1 flat side of each cookie in chocolate; brush with pastry brush to remove excess and create tooth-like texture. Arrange, chocolate side up, on parchment paper–lined baking sheet. Refrigerate until set, about 15 minutes. Brush pointed tips of cookies with food colouring to resemble blood. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts per cookie: about
- Fibre 0 g
- Sodium 35 mg
- Sugars 4 g
- Protein 1 g
- Calories 79.0
- Total fat 5 g
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
