Mrs Claus Red Velvet Cookie Food

RED VELVET COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring. , Combine flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. Remove to wire racks to cool completely., In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble 8 cookies and set aside. , Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.

MRS. CLAUS COOKIE POPS

Steps:

• Insert a pop stick into the filling of each cookie; place on a waxed paper-lined baking sheet. To secure sticks, freeze until firm, about 15 minutes., In a microwave, melt pink candy coating with 3 cups white candy coating, stirring until well blended. Dip cookies in coating, allowing excess to drip off (reheat coating as necessary). Attach popcorn for buns in Mrs. Claus' hair; return to baking sheets. Freeze until set, about 30 minutes., Melt remaining white candy coating. Dip popcorn and tops of cookies in white coating for hair; swirl with a small spatula to make curls. Return to baking sheets., Transfer black icing to a pastry bag fitted with a small round pastry tip; pipe eyes and eyeglasses onto faces. Add decorations as desired, using melted coating to attach. Let stand at room temperature until set.

MRS. CLAUS RED VELVET COOKIE RECIPE

Steps:

• "My Christmas cookie recipe is a take on my families favorite desert, red velvet," Carter said. "We call our Christmas cookie the 'Mrs. Claus Red Velvet Cookie.' It's super moist, yummy and has the beautiful classic red color. You can't eat just one." Preheat your oven to 350 degrees. Prepare baking pans with parchment paper or silicon baking mats. In a large bowl mix together 2 1/2 cups all purpose flour, 2 T cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt. Cream together the 14 T (1 3/4 sticks) butter and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsp vanilla, 1 tsp white vinegar, and 1 T red food coloring. Slowly add in the flour mixture a little bit at a time until the dough is fully combined. Using a medium scoop make 1 inch balls out of the dough (about 1 1/2 T worth), roll them in sugar, and space them out 2 inches apart on the baking sheet. Bake for 7 to 10 minutes or until the edges of the cookies being to crisp. Remove from the oven and after two minutes, remove the cookies from the baking sheets and transfer to cooling racks. Allow to cool completely. Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled cookies.