Red Velvet Sandwich Cookies Recipe 445 Food

RED VELVET SANDWICH COOKIES

Steps:

• Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
• Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
• Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.
• Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.

RED VELVET CRINKLE COOKIES

Steps:

• For the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl, then set aside. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
• Preheat the oven to 375 degrees F; line 2 baking sheets with parchment.
• Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a tablespoon and drop into the confectioners' sugar to completely coat. Transfer to one of the prepared baking sheets and position the dough balls about 3 inches apart; they will spread to about 3 inches in diameter once done. Bake until the cookies are slightly firm to the touch with no dark spots and dry on top, 12 to 14 minutes. Let cool on the baking sheet about 10 minutes; the bottoms should just barely lift off the baking sheet and the cookies will still be slightly soft.
• While the first batch of cookies are baking, scoop and coat another batch of dough and transfer to the second baking sheet. Bake the second batch while the first batch is cooling. Repeat with the remaining dough.
• For the filling: Using a stand mixer with the paddle attachment, cream the confectioners' sugar, cream cheese, butter and vanilla until no lumps remain and the filling is smooth.
• When the cookies are cool, spread 1 tablespoon of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.

RED VELVET DEEP-FRIED SANDWICH COOKIES

Steps:

• Heat 2 to 3 inches of oil in a Dutch oven or deep cast-iron skillet to 365 degrees F.
• Mix the pancake mix, cocoa and confectioners' sugar in a medium bowl. Add the amount of water called for in the pancake mix package directions plus 5 drops red food coloring. Whisk together until well combined. Add more food coloring as needed to turn the batter a deep red.
• Dip about a third of the cookies in the batter, turning to coat. Let the excess batter drip back into the bowl, then carefully add the cookies to the hot oil. Fry until puffed and crisp, turning once, 2 to 3 minutes. Drain on a paper-towel-lined plate. Repeat with the remaining cookies in two more batches, allowing the oil to return to 365 degrees between batches.
• Dust the cookies with confectioners' sugar and serve hot

DAWN'S EASY RED VELVET SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
• Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

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.