Halloween Voodoo Doll Cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
Servings: 15 cookie sandwiches
Tools:
Gingerbread man cookie cutter
Tooth picks
Small heart cookie cutter
Ingredients:
Ingredients for the raspberry jam:
12 oz frozen raspberries
1 cup granulated sugar
1/2 cup honey
1 tbsp lemon juice
2 tbsp corn starch
1-1 1/2 tbsp water. This is for the corn starch slurry.
Ingredients for the cut cookies:
2 sticks of unsalted butter at room temperature
1 cup granulated sugar
1 large egg
1 tbsp vanilla extract
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
Ingredients for the icing:
1/2 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Directions:
Instructions for making the raspberry jam:
Mix all the ingredients together - except the corn starch and water - in a saucepan over low to medium heat. Stir until all the ingredients are well combined, and then bring to a light boil.
Next, let the jam simmer on low heat for 15 minutes. Combine the corn starch and the water to make the slurry. Add that to the jam to thicken it and continue to simmer for 5 minutes.
Remove the pan from the heat and let it cool completely. Then add the jam to a jar and refrigerate it. It will continue to thicken as it cools.
Instructions for making the cookies:
Preheat the oven to 375.
In a mixer or in a bowl with a hand mixer, cream together the butter and sugar for about 3 minutes. You might need to scrape the bowl a few times to get the butter off the sides.
In another small bowl, mix together the egg and vanilla. In a third small bowl, sift or lightly whisk together the flour, salt, and baking powder.
When the sugar and butter are well combined, add in the egg mix and mix for 2 minutes. Scrape the bowl as needed.
Using the dough hook on a mixer, begin adding the flour little by little and mix on a low speed. Scrape as needed.
Once everything is combined, roll the dough out onto floured parchment paper. Flour your hands and a rolling pin too. Split the dough into two halves and work to roll out the first half. Cut the cookies with the gingerbread cookie cutter and then place them on a baking sheet lined with parchment paper. Do this for all the cookie dough.
Before placing the cookies in the oven, use a small cookie cutter to make the heart shape on half the cookies. Then use a toothpick to make the eyes and mouth. These will be the cookies on the front. The ones for the back can be left as is.
Bake the cookies for 9-10 minutes and then remove them from the oven. Let them cool for about 5 minutes on the cookie sheet. Then remove them to complete cooling on a cooling rack. Let cool completely before icing.
When the cookies are completely cooled, mix together the icing ingredients. Dip the cookie front into the icing mix and let it drip off. Place them back on the cooling rack for the icing to dry. If it gets stuck in the eyes or the mouth, you can use a toothpick to remove some of it.
When the icing is dry, use a butter knife to add the jam to the bottom cookie. Then make a sandwich with the top cookie. Serve with toothpicks if you like. Do not let your guests eat the toothpicks. They are just for decoration.
Recipe courtesy of Sugarmaple Farmhouse.com