Blood-Splattered Cookies
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| Website | Annie's Eats |
Blood-splattered cookies are a deliciously morbid Halloween treat. They’re also wickedly fun to make. These blood-splattered cookies are a blast to make!
Ingredients
- round cookies of your choice (such as, sugar or chocolate)
- red food coloring
royal icing
- 4 Cups powdered sugar (sifted)
- 2 Tablespoons meringue powder
- 5 Tablespoons water
Directions
| Step 1 | |
| Start off with your round cookies. If using homemade cookies, allow them to cool completely before applying the icing. | |
| Royal Icing | |
| Step 2 | |
 Combine powdered sugar, meringue powder, and water in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 7-10 minutes. | |
| Outlining the Cookies | |
| Step 3 | |
 Fill a pastry bag with the icing. The royal icing needs to be at its stiffest consistency when outlining the cookies, but it shouldn’t be so stiff that it is hard to work with. If it's difficult to pipe, add small amounts of water until it pipes easily. Fill a pastry bag with icing. Use a small tip (I used tip #2) to pipe it around the rim of the cookie. Once this is done, let the cookies dry at room temperature for 1 hour. | |
| Thinning the Icing | |
| Step 4 | |
 Add 1 teaspoon of water at a time until icing is thin enough to slide off the back of a spoon. | |
| Filling the Cookies | |
| Step 5 | |
 Pour the thinned icing into a squeeze bottle and apply it to the center of the cookies. Then use a toothpick or wooden skewer to push it to the edge, popping any air bubbles you see. Allow the filled cookies to dry overnight at room temperature. | |
| Splattering the Cookies | |
| Step 6 | |
 First, thin the icing until it easily splatters, then tint it red with food coloring. Continue adding food coloring until it becomes a deep, rich red. Cover your work space with newspapers to prevent a kitchen disaster. Dip a fork in the icing and fling away. | |