Red Velvet Thumbprint Cookies Food

RED VELVET THUMBPRINT COOKIES

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.

RED VELVET-CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Heat oven to 325°F.
• Beat cake mix, whole egg, oil, chocolate and food coloring in large bowl with mixer until blended.
• Roll dough into 32 balls, using about 1 Tbsp. dough for each ball.
• Place balls, 1 inch apart, on baking sheets sprayed with cooking spray. Press your thumb into center of each ball to make indentation. Bake 10 min.
• Meanwhile, beat cream cheese and sugar in medium bowl with mixer until blended. Add egg yolk; mix well.
• Spoon cream cheese mixture into centers of cookies, adding about 1/2 tsp. cream cheese mixture to each cookie.
• Bake cookies additional 10 to 12 min or until centers are set. Cool 3 min. Remove cookies to wire racks; cool completely.

RED VELVET THUMBPRINTS

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.