Bleeding Candle Cookies (Print Version)

# Ingredients:

→ Cookies

01 - 1 cup + 2 tablespoons all-purpose flour
02 - ¼ cup + 3 tablespoons cocoa powder
03 - ⅛ teaspoon salt
04 - ½ cup unsalted butter, room temperature (1 stick)
05 - ½ cup + 2 tablespoons confectioner's sugar
06 - 1 teaspoon vanilla extract
07 - 2 teaspoons milk, or more if needed
08 - 18 sliced almonds, or as needed

→ Icing

09 - 1 cup confectioner's sugar
10 - 3 to 5 teaspoons water
11 - ½ teaspoon vanilla extract
12 - 1 pinch salt
13 - Red gel food coloring, as needed

# Instructions:

01 - Whisk together flour, cocoa powder, and salt in a small bowl. Combine butter, confectioner's sugar, and vanilla extract in a larger bowl. Beat with an electric mixer until smooth and creamy, approximately 1 minute. Add the combined flour mixture and milk, then beat on medium speed until the mixture looks crumbly. Check the consistency by rolling a tablespoon of dough in your palms. If cracks form, mix in an additional teaspoon of milk to adjust.
02 - Shape the dough by gently forming it into a ball with your hands. Pinch off about 2 tablespoons of dough and roll into a very thick log. Roll gently across a wire rack with light pressure to elongate it to about 3 inches and create decorative patterns. Insert a sliced almond into one end of the log and repeat for the remaining dough. Place the shaped cookies on a parchment-lined baking pan, spacing about 1 inch apart. Refrigerate the pan for several hours or overnight to firm up the cookies.
03 - Preheat the oven to 350°F (175°C). Bake the cookies for approximately 25 minutes, or until they feel slightly firm to the touch and appear darker in color. Allow the cookies to cool completely.
04 - Stir confectioner's sugar, water, and vanilla extract together in a medium bowl until a thick, dripping consistency is achieved. Add red gel food coloring to achieve a deep red hue. Adjust consistency if needed—add water for a thinner texture or more confectioner's sugar for a thicker result. Transfer the icing into a piping bag or a small zip-lock bag.
05 - Place the cooled cookies upright and drizzle icing around the sliced almond, letting it drip down the cookie to mimic candle wax. Use a baking pan filled with raw rice, lentils, coffee beans, or sugar to stand the cookies upright. Let the icing set for a few hours until hardened before serving.

# Notes:

01 - Use gel food coloring instead of liquid for better consistency and vibrant color.
02 - Adjust cookie dough consistency with milk as needed to prevent cracking.
03 - Ensure icing is thick enough to drip slowly for the best decorative effect.

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