Bloodthirsty Halloween Cookies

To make the gory Halloween cookies, knead the flour, cold butter and other ingredients into a shortbread dough. Then refrigerate for about 1/2 hour.

Then, on a floured work surface, roll out the dough to about 3 mm thick and cut out circles about 3 cm in diameter, (jagged or round). Place them on a baking tray lined with baking paper and bake at 180° (preheat) until golden brown.

Stir the marzipan with the apricot jam until smooth and work it into a spreadable mass with rum. Assemble 2 cookies each with it.

Heat the red jam, strain it, heat it again and use it to “bleed” the cookies. Eat the bloody Halloween cookies and scare!

Preparation Tip:

Serve the gory Halloween cookies best with a spooky Halloween punch.

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