Bite into the spooky sweetness of vampire kiss cookies, where sugar cookies transform into delectable treats with a playful twist! Sink your teeth into these vampire kiss cookies for a thrillingly tasty experience that's sure to delight your inner ghoul this Halloween season!

Who is Chef Meg?

Canadian chef Meg Tucker hosts Cook with Meg. She carefully designs her cooking classes and camps to help bring out people’s inner chefs and build confidence in them and their cooking skills. Meg has an enthusiastic attitude and always makes a day with her in the kitchen great. Learn more about Meg and her latest recipes at cookwithmeg.com

Egg Farmers of New Brunswick Recipe Series

Egg Farmers of New Brunswick represents 15 egg farmers and families in New Brunswick. They do their part to deliver fresh, high-quality, locally produced eggs all over the province and build a sustainable egg industry for future generations.

At Excellence NB, we partnered with Egg Farmers of New Brunswick on a project called From Yolk to Table: Cook with Meg. Follow along each month as Chef Meg takes us through each step of a recipe while giving her tips to make sure yours turns out just like hers. These dishes are egg-focused, and we will give you ideas on which local ingredients you can buy to help support New Brunswick businesses.

Find more New Brunswick-made Ingredients

Equipment

• Stand mixer with paddle attachment, or electric mixer with large bowl
• Toothpicks
• Baking sheet and parchment paper
• 2 inch cookie cutter
• Rolling pin

Ingredients

• 3/4 cup Baxter Milk butter (salted or unsalted works)
• 1/2 cup granulated white sugar
• 1 large NB Egg, room temperature
• 1/2 teaspoon Barbours vanilla extract
• 1/8 teaspoon Barbours almond extract
• 1 1/2 cups Speerville Flour Mill all-purpose flour
• 1/4 teaspoon Bay of Fundy Sea Salt
• 1/2 cup seedless raspberry jam from your local Farmers Market
• Additional seedless raspberry jam, optional

Directions

1. In a large bowl, using a stand mixer and paddle attachment, or an electric mixer and a large bowl, cream your softened butter and sugar until light and fluffy for about 5 minutes.

2. Add your egg and extracts and continue to mix another minute or two.

3. Next up let’s add our flour and salt, a little at a time and mix well.

4. Flatten this into a disc and pop into the fridge for about 20 minutes to let the butter chill again.

5. Now let’s take the dough out and roll it out to about 1⁄8 inch thickness.

6. Cut cookies out with a 2 inch round cutter and place half the circles on parchment lined baking sheets.

7. Now we’re going to place 1 teaspoon of jam in the center of each circle, then top with another circle. Gently press the edges/seams together so they bake together in the oven.

8. NOW FOR THE KISS! Using a toothpick let’s poke 2 small holes in the top of each cookie - this will be the “bite marks”.

9. Bake at 325° for 10-12 minutes or until cookies are set. You’ll notice the jam oozing out of the cookie as they bake.

10. Cool before transferring them to a cooling rack.

11. *IF you don’t see a lot of jam popping out, you can add a little more with a toothpick once they come out of the oven. ENJOY!