RED VELVET SUGAR COOKIES
Take the flavor and color of the beloved cake to new a place: cut-out cookies.
Provided by Food Network Kitchen
Time 3h
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until just combined. Beat in the egg yolk until just combined. Beat in the food coloring and vanilla until well blended, scraping down the sides of the bowl occasionally. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Form the dough into 2 disks, wrap tightly in plastic wrap and refrigerate until firm, about 2 hours.
- Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Sandwich 1 disk of dough between 2 sheets of parchment dusted with flour and roll the dough 1/8 inch thick. Cut out rounds using a 2 1/2-inch cookie or biscuit cutter and put on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough.
- Bake the cookies, rotating the baking sheets halfway through, until set and brick red, 8 to 10 minutes. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.
RED VELVET COOKIES
These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.-Mindy Young, Hanover, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 43m
Yield 7-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET SNOWFLAKES
Make and share this Red Velvet Snowflakes recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 32m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 350°F.
- Spray a 16 3/4 x 11 3/4 x1 inch rimmed baking sheet with no stick spray.
- IN A MEDIUM BOWL beat shortening, sugar, vanilla and salt until light and fluffy. Add egg, Mix again to incorporate.
- IN A SMALL BOWL combine cocoa and red food coloring. Add cocoa mixture to creamed mixture. Add buttermilk and flour alternatively, beginning and ending with buttermilk.
- IN A SMALL BOWL combine soda and vinegar. Add to batter, beating well. Pour batter into prepared pan.
- BAKE 12 min.or until toothpick inserted in center comes out clean. Remove from oven. Place on wire rack to cool.
- USING A 5-INCH SNOWFLAKE CUTTER cut 12 pieces from the cake.Cut 4 smaller pieces with a 2 inch cutter.
- TO MAKE THE FROSTING in a small saucepan combine brown sugar and 2 Tbs butter over medium heat. Stir until sugar dissolves. Bring to a boil remove from heat.Add to cream, whisking well. Transfer to a heat resistant bowl.Let cool 1 hour, stirring occasionally.
- IN A LARGE BOWL combine remaining 3 TBS butter and cream cheese. Beat on med. high until smooth.Add vanilla. With mixer running, slowly add cooled brown sugar mixture. beating until combined. Gradually add confectioners sugar mixing until completely smooth.Refrigerate at least 30 minute before using.
- TO ASSEMBLE CAKES, place 4 lg snowflakes on 4 individual plates. Pipe icing along the spokes of each snowflake, top with another snowflake, repeat icing. End with a mini snowflake and pipe a rosette on top Garnish with edible glitter.
Nutrition Facts : Calories 943.6, Fat 53.2, SaturatedFat 28.1, Cholesterol 170.1, Sodium 463.9, Carbohydrate 108.1, Fiber 1.5, Sugar 75.4, Protein 11.6
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