Red Velvet Peppermint White Chocolate Thumbprints Food

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RED VELVET THUMBPRINTS



Red Velvet Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 18

1 1/2 cups cake flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening, at room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon red gel food coloring
3 1/2 ounces white chocolate, chopped
1 1/2 tablespoons heavy cream
3 ounces cream cheese, at room temperature
1 1/2 tablespoons unsalted butter, at room temperature
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
Pinch of salt
Red sanding sugar, for decorating

Steps:

  • Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely.
  • Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator.

RED VELVET THUMBPRINT COOKIES



Red Velvet Thumbprint Cookies image

These festive sugar-coated red velvet cookies are perfect for Christmas. They're just as delicious as they are beautiful. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup unsalted butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon red paste food coloring
2 cups all-purpose flour
2 tablespoons baking cocoa
1/2 cup coarse sugar
FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
1 large egg white, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Roll into 1-in. balls; roll in coarse sugar. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in par-baked cookies as needed. Fill each with 1 teaspoon filling. Bake until filling is set, 10-12 minutes longer. Remove to wire racks to cool completely.

Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

RED VELVET THUMBPRINTS



Red Velvet Thumbprints image

Try this cookie version of the popular dessert - red velvet thumbprint cookies filled with white chocolate is a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 42

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1 egg
4 teaspoons red food color
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
1 bag (11 oz) white vanilla baking chips (about 2 cups)

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
  • Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g

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