Step 1

Preheat oven to 350°F. Prepare a cookie sheet lined with a silicone mat or piece of parchment paper or wax paper. Bake cookies as directed on package, usually about 8-10 minutes or until light golden brown on the edges. Let cool on baking sheet 10 minutes, then transfer to a cooling rack to let them cool completely before proceeding. Carefully cut each cookie in half.

Step 2

Prepare the frosting with an electric mixer, hand mixer or by hand. In a medium bowl, cream butter then gradually add powdered sugar, cream and vanilla extract to the butter mixture. Beat until smooth and the right consistency. Scrape down sides of bowl, if needed. Then stir in a few squirts of red food coloring gel. Stir until combined. Spread a layer of frosting on the back side of each cookie half. You don't need a piping bag for this. For best results, you will be assembling one Vampire cookie at a time, so the frosting doesn't set.

Step 3

On one cookie half, place mini marshmallows in a half circle around the rounded edge of the cookie (on top of the frosting). Then place a few more in the middle. Place the other half of the frosted cookie on top.

Step 4

Place two slivered almonds to resemble vampire fangs. Store them in an airtight container at room temperature for up to 3 days. Or for one week in the refrigerator.