Halloween Vampire Cookies

1. Prepare various materials for making cookie embryos first. Remove the salt free butter from the refrigerator in advance, cut it into small pieces and soften at room temperature. Mix flour, baking soda (or baking powder), and salt, sieve and set aside.

2. Crush the brown sugar with the back of a knife and mix it with the icing sugar. Brown sugar is prone to clumping and cannot be melted when directly added to butter. It should be used in advance by using a blender or manually crushing it. Pour butter into an egg beater, add a mixture of brown sugar and icing sugar, grind and mix first to avoid splashing when whisking, then use an electric whisk to whisk at medium speed until smooth.

3. Add the egg mixture in two portions, stir until fully absorbed, then sieve in the powder mixture and mix well. Please note that eggs should be taken out of the refrigerator in advance and placed at room temperature before adding to avoid clumping of butter. Pour in the baking resistant chocolate beans and mix well. Be sure to add heat-resistant chocolate beans, otherwise ordinary chocolate beans will melt during baking.

4. Put the batter in a fresh-keeping bag, flatten it, and freeze it in the refrigerator for half an hour or 1 hour. The temperature around the dough after flattening is more consistent with the center temperature, which can effectively shorten the refrigeration time. Preheat the oven to 170 degrees Celsius for 10 minutes. At the same time, take out the frozen or refrigerated dough, divide it into small balls of about 50 grams each, knead them into slightly thicker cakes, and place them on a baking tray with appropriate gaps in the middle. The size of this cake is slightly larger than the Fun Duo cookies we usually eat, because it will also be used to stick marshmallows later on. If it's too small, it won't look like it.

5. Place the baking tray in the preheated oven and bake at 170 degrees Celsius for about 18 minutes. Turn the surface golden brown, take it out and place it on a drying rack to cool.

Next, prepare the decorative ingredients. Heat white chocolate on low heat in the microwave for 30 seconds until it melts into a liquid state. Add a drop of red food coloring and mix well. Put the red chocolate into a cutting edge piping bag and squeeze it on the side of the circular arc of half of the cookie embryo. Then place the marshmallows one by one on top, serving as teeth.

7. Repeat the same process in the gaps of the cookies, apply chocolate, arrange the marshmallows, and then squeeze an appropriate amount of chocolate on the surface. The viscosity of uncured chocolate just serves to fix it. Cover the other half of the cookie on top, cut it into a sharp tooth shape with chocolate coins, place it in the appropriate position, and the vampire marshmallow cookies are ready.