I've been loving red velvet recipes lately, and after I tried some really good red velvet doughnuts I decided that I would like to find a recipe for red velvet cookies. The beautiful color would be so festive! I found a lot of great recipes over the weekend, but I couldn't decide on just one to share. Sooo, here are two. Don't forget to check back tomorrow for another recipe... or maybe two!
(from Bubble and Sweet)
This is the first of two recipes. I found this one on the Bubble and Sweet Blog, which you should visit sometime. I love her recipes and beautifully illustrated instructions! I left the measurements as she wrote them since she has already converted most of the measurements for her friends in the U.S.
Ingredients:
- 220g (7 and 3/4 oz) plain (all purpose) flour
- 40g (1 and 3/8oz) cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 115g (4oz) unsalted butter room temperature
- 100g (3 and 1/2oz) white sugar (I used superfine sugar - use regular white if you can't find superfine)
- 100g (3 and 1/2oz) brown sugar firmly packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp raspberry essence (optional)
- 1/4tsp red food colour
- 85g (3 oz) milk chocolate chips
- 85g (3 oz) white chocolate chips
Preheat oven to 320 degrees F (160 degrees Celsius)
Line 2 trays with baking paper (parchment paper).
Sift together the flour, baking powder (soda), salt and cocoa.
In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.
Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.
Add the sifted flour mixture and mix at low speed until the mixture has just combined.
Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.
In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.
Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.
Add the sifted flour mixture and mix at low speed until the mixture has just combined.
Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.
Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.
Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely. Optional: add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown
Cookies can be stored in an airtight container for at least 3 days.
Enjoy!
Recipe 2: Red Velvet Chocolate Chip Cookies
(from Duncan Hines)
The second recipe is semi-homemade from the Duncan Hines site. I really appreciate delicious, yet easy recipes this time of the year so this one is for all of my busy friends out there.
Ingredients:
- ½ cup butter
- 1 box Signature Red Velvet Cake Mix
- 1 large egg
- 1 tsp. vanilla extract
- 2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
- 2 tbsp. vegetable shortening
Directions:
Preheat oven to 350 degrees F
Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
Form dough into a smooth 12" log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4" thick. Place on cool baking sheets about 2" apart.
Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.
Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.
Tips & Tricks:For best results, bake only one sheet of cookies at a time. If two are baked at time, rotate sheets midway through baking.
For variation, top white chocolate with chopped pistachios or pecans, crushed peppermint candies, crushed pretzels, praline crunch, colored sugar or other cookie decorations before it is set.
Do NOT thin white chocolate with butter, margarine or water. Moisture will cause the chocolate to seize or tighten.
Place melted white chocolate in a freezer-weight zippered plastic bag. Snip a very small hole from bottom corner and drizzle white chocolate over top of cookie in place of dipping half of cookie.
Enjoy!
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