Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Using an electric mixer (stand or hand-held) on medium, beat butter, icing sugar, cocoa, vanilla, cardamom, cinnamon and salt until light and fluffy, about 5 min. Add flour and egg yolk, mixing just until dough comes together. Turn dough out onto a lightly floured surface and, using hands, gently bring dough together to form a rectangle.
Roll the dough to a 1/3 in. (8mm) thickness. Cut into 1 1/2 in. x 4-in. tombstone shapes and transfer to prepared baking sheet. Refrigerate for 30 min.
Sprinkle cookies evenly with brown sugar and bake until tops are just barely golden brown, 12 to 15 min. Remove from oven and transfer to a cooling rack to cool completely.
In a mixing bowl, whisk together the icing sugar, water and food colouring until smooth (the icing should be thick but fluid). Cover and set aside. Once cookies are cooled decorate them with “dripping blood” icing by drizzling icing over cookies with a spoon. Place icing in a small plastic bag, make a very small incision at one corner to create a mini-piping bag and write “RIP” or other scary things on cookies. Let icing set before serving. Store in an airtight container for up to 1 week.
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