This coming Friday, March 10th, will mark the 20th anniversary of the show Buffy the Vampire Slayer. Go ahead, feel old. I know I do! Those leather pants, the butterfly hair clips — it all waxes nostalgia for ’90s zeitgeist. I’ll always be a fan and will always be re-watching (currently starting up season one again with my dude! We’ll see how far he gets). I knew it was time for a Buffy the Vampire Slayer recipe…
To celebrate, there’s a whole slew of new Buffy merchandise from Amazon, ThinkGeek, and Hot Topic that will be coming out. There’s a new Buffy board game, new Hot Topic clothing (apparently including a Buffy-inspired leather trench and Willow sweater!), new books and stationery sets, and a bunch of home goods.
I’ve got my eye on that board game!
In the meantime, I attempted to re-create Buffy’s trusty vampire-dusting stake, lovingly dubbed Mr. Pointy by another slayer, Kendra Young, in season two. Buffy kept it as a memento. It’s iconic for any Buffy fan and this time… it’s a sugar cookie.
Plus, remember when Buffy talked about being “cookie dough?” Yeah, it fits, right? Ha! Buffy the Vampire Slayer sugar cookies! You get it.
The trick with making these actually look a little like stakes, is to let them puff up as they will in the oven, pull them out when they’re almost done (or a little before), and take the back of a fork or spoon to the edges to smoosh them into the shape you want. If you bake them too long, they’ll be too hard to manipulate out of the oven.
I had planned to paint these with a little cocoa powder + coconut oil mixture to give it a wooden look, but the oven browned the point for me and it didn’t seem needed.
Then I drizzled on some strawberry sauce “blood” (I used SF strawberry topping) and this Buffy the Vampire Slayer recipe is ready for your big Buffy marathoning party! If the apocalypse comes, beep me.
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until fluffy. Beat in egg and vanilla. While mixing on low, gradually add flour mixture until combined.
- Divide dough in half and flatten slightly. Wrap each in plastic and freeze for about 20 minutes.
- Preheat oven to 325 degrees. Line baking sheets with parchment or a silicone baking mat . Remove one dough ball and let stand for 5 to 10 minutes. Cut small pieces ( about an inch wide) and roll between clean hands to form the shape of the pointed sticks. Make them thinner than you ultimately want. Transfer to your baking sheet.
- Bake for about 10 minutes, then check to make sure they haven't gotten too brown. You want them pretty light-colored and only just baked. Remove from the oven and immediately shape the dough. Use the back of a spoon or fork to gently push the dough into the shape you want. It should still be soft enough to manipulate. Just be gentle! Let cool completely on wire racks.
- Drizzle with red gel icing or strawberry syrup and enjoy!
Sugar cookie recipe adapted from Martha Stewart