Red Velvet Cookie Cocktail Food

RED VELVET COOKIE COCKTAIL

Steps:

• In blender, blend ice cream, milk and vodka until smooth.
• Pour in chilled glass. Top with crumbled cookie.

RED VELVET COOKIES

Steps:

• Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
• Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
• Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
• Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

RED VELVET COOKIES

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
• Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
• Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
• Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
• Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
• Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
• Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
• Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F, rack in the middle position.
• Line your cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.
• Unwrap the squares of chocolate and break them apart. Put them in a small microwave-safe bowl. Melt them for 90 seconds on HIGH. Stir them until they're smooth and set them aside to cool while you mix up the cookie dough.
• Combine the butter, brown sugar, and sugar together in a large bowl. Beat them on medium speed until they're smooth. This should take less than a minute.
• Add the baking soda and salt, and beat on medium for another minute, or until they're mixed inches.
• Add the egg and beat on medium until the batter is smooth (another minute or so). Add the red food coloring and mix for 30 seconds.
• Shut off the mixer and scrape down the bowl. Add the melted chocolate and mix for another minute on medium speed.
• Shut off the mixer and scrape down the bowl again. At low speed, mix in half of the flour. When the flour is incorporated, add the sour cream and mix it inches.
• Scrape down the bowl again and add the rest of the flour. Beat until the flour is fully incorporated.
• Mix in the chocolate chips by hand.
• Use a teaspoon to spoon the dough onto the parchment-lined cookie sheets. If the dough is too sticky to work with, chill it for a half-hour or so and try again.
• Bake the cookies at 375 degrees F for 9 to 11 minutes, or until they rise and become firm.
• Slide the parchment from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next batch is baking. When the next sheet of cookies is ready, pull the cooled cookies onto the counter or table and slide the parchment paper with the hot cookies onto the rack. Keep alternating until all the dough has been baked.
• When all the cookies are cool, peel them off the parchment paper and put them on waxed paper for frosting.
• For the frosting:.
• Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Make sure all ingredients are at room temperature.
• Add the powdered sugar in half-cup increments until the frosting is of proper spreading consistency.

RED VELVET CAKE COOKIES

Steps:

• Heat oven to 350°F
• Line 2 cookie sheets with parchment paper.
• Beat all ingredients with mixer on medium until well combined (batter will be thick).
• Use a 1 inch cookie scoop and drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set.
• Remove from cookie sheets and let cool.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugars together in a large bowl until light and fluffy. Add in eggs and vanilla and mix well. Then, add food coloring and beat all together.
• In a medium bowl, mix flours, baking soda, salt, and cocoa powder. Add to the wet ingredients in the large bowl and mix with an electric mixer until just combined.
• Add cream cheese to the bowl in tbsp sized chunks and mix until you have a nice swirl.
• 5. Scoop out tbsp sized balls onto a greased or lined cookie sheet. Bake for 12-14 minutes.

SINFUL RED VELVET COOKIES

Steps:

• In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
• Beat in the egg.
• Beat in the vanilla extract.
• Beat in the cake mix.
• Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
• After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
• Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes. The cookies should remain soft and gooey.
• Cool completely and sprinkle with more confectioners' sugar, if desired.
• To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

RED VELVET SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
• Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
• Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
• Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
• For the Cream Cheese Frosting:.
• In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
• Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.