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
MethodIn 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
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0