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Kiss from a Vampire Cookies

 Kiss from a Vampire Cookies
Raspberry jam eerily oozes from our home economists' soft butter cookies. One bite and you'll have a hard time stopping!
24 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extracts. Combine flour and salt; gradually add to
  • creamed mixture and mix well. Flatten into a disk. Wrap in plastic
  • wrap and refrigerate for 30 minutes.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
  • with a floured 2-in. round cookie cutter.
  • Place half of the circles on greased baking sheets. Place a 1
  • teaspoon of jam in the center of each circle; top with remaining
  • circles and press edges lightly to seal. Use a toothpick to poke two
  • small holes (resembling a vampire bite) in the top of each cookie.
  • 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

2 of 2

Kiss from a Vampire Cookies (continued)

Directions (continued)

  • before removing from pans to wire racks. Yield: 2 dozen.
Nutritional Facts: 1 cookie equals 115 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 68 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.