Gluten free vampire eyeball cookies recipe


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So, your gluten-free-child’s class is having a Halloween party at school and the thought terrifies you. Halloween is supposed to be a little terrifying but not because you are worried if your child will become ill. So what do you do?

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Gluten free vampire eyeball cookies recipe

  1. 1. Gluten Free Vampire Eyeball Cookies RecipeSo, your gluten-free-child’s class is having a Halloween party at school andthe thought terrifies you. Halloween is supposed to be a little terrifying butnot because you are worried if your child will become ill. So what do youdo?Easy, you send cool treats the whole class can share but you know yourchild can eat. Not only do you keep your child safe for the day but youteach them an important life lesson – when invited to a party, bringsomething gluten free that everyone can enjoy! Not only is it polite andappreciated, it just makes good sense.These gluten free vampire eyeball cookies are perfect for Halloween and arejust plain fun! How creepy is it to eat something that can stare back at you?
  2. 2. These are basically a gluten free sugar cookie with a simple butter creamfrosting – so far nothing too terrifying. But when you add blood soaked irises(thanks to maraschino cherries) dark pupils (courtesy of a chocolate chip)and some bloody veins (red gel frosting) you have yourself one eerie cookie!And if you want alternative maraschino cherries, check these out.Gluten Free Vampire Eyeball CookiesIngredientsCookies1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at roomtemperature1 ½ cups sugar – use divided2 large eggs, at room temperature1 teaspoon pure vanilla extract2 ¾ cups pastry quality gluten free flour*2 teaspoons baking powder½ teaspoon kosher or fine sea salt
  3. 3. 5 tablespoons unsalted butter or dairy free butter substitute1 ½ cups powdered sugar1 teaspoon pure vanilla extract1 pinch kosher or fine sea salt1 – 1 ½ tablespoons milk or dairy free milkSeveral drops maraschino cherry juice (about ¼ teaspoon)Decorations•18 maraschino cherries – cut in half•36 chocolate chips•2 tubes red cookie decorating gel•• You can make your own gluten free flour blend by whisking together 2¼ cups super fine or Asian white rice flour with ¾ cup sweet rice flour, 1cup potato starch, ½ cup tapioca starch and 2 teaspoons xanthan gum – willmake about 4 ½ cups of flour.
  4. 4. Gluten Free VampireEyeball Cookies Recipe
  5. 5. DirectionsMake the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets withsilicon baking sheets or parchment paper.Take ¼ cup of the sugar and put in a small bowl, reserve.In the bowl of an electric mixer (preferably fitted with a paddle attachment)cream the butter and 1 ¼ cups sugar on medium speed until very light and fluffy– 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing inwell and scraping down the sides of the bowl after each addition. Add thevanilla and mix well.In a medium mixing whisk together the flour, baking powder and salt. With themixer on low, gradually add the flour and mix until combined. Scrape the sidesand bottom of the mixing bowl well to make sure all the ingredients are wellcombined.Form tablespoons of dough into balls into balls (I use a small ice cream scoop forthis) and roll in the reserved sugar. Place on the prepared baking sheets about 3inches apart – the cookies spread quite a bit during baking. Bake for 12 – 15minutes or until they are just beginning to brown around the edges. Let cool onthe baking sheets for 5 minutes then remove to a wire rack to finish coolingcompletely.
  6. 6. While the cookies are cooking, pre[are the frosting. Beat the 5 tablespoons of butterwith the powdered sugar, vanilla, salt and 1 tablespoon of milk. Add a few dropsmore of milk if needed – the mixture should be smooth and thick but spreadable.Add a few drops of maraschino cherry juice and blend – you want the mixture justbarely pink.Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble the whitesof an eye). Top each cookie with a maraschino cherry half and stick a chocolate chipin the whole of the cherry. Use the decorator gel to make veins. Allow the gel toharden for 30 minutes.Store cookies in covered container. Can be made 2 -3 days ahead.A gluten free recipe that makes 36 spooky cookies!Simply…Gluten-Free Desserts is now available, with over 135 recipes not featuredin my blog.Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.Resource: