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Saturday, December 4, 2010

Red Velvet Cookies

If you've ever wanted the chocolaty goodness and festive appearance of Red Velvet Cake without all the hassle, then Red Velvet Cookies might be an option for you! These little cookies are based on a soft sugar cookie recipe that is then combined with sour cream and leavening to give them a more cake like texture and cocoa to impart that classic Red Velvet Cake taste. Topped with a cream cheese frosting and sprinkles they are perfect for a holiday gift tray or your next holiday party.

I wasn't sure how much baking I would get done this week. On Tuesday I was called for jury duty and, amazingly, got picked for a trial. It was expected to run through Friday but we finished up late on Thursday afternoon and handing in our verdict. It was a very interesting experience, especially considering in Arizona we, as jurors, are also allowed to question witnesses at the end of their testimony. We made good use of that rule and asked many questions, some I thought more on point and pertinent than the actual lawyers.

Thankfully, we finished up on Thursday which gave me late Friday to get in a little baking. I'd hoped to be finished in time to drop the excess off to Karin and Feeding the Homeless, but as I just finished icing a few minutes ago and my back is yelling, I think I'll drop them by on Sunday since she has backup sweets for today.

These are great little cookies and I hope you'll give them a try during the holidays!

Recipe: Red Velvet Cookies

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/3 cup unsweetened cocoa
  • 1-2 tbs. red food color
  • sprinkles for decoration
  • Cream Cheese Frosting
Cream Cheese Frosting
  • 8 ounces cream cheese, at room temperature
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1/2 tsp lemon zest
  • 1/2 tsp pure vanilla extract
  • 1/2 pound confectioners' sugar

Instructions

  1. Preheat oven to 375°. In bowl of electric mixer fitted with paddle attachment cream together butter, shortening, and sugar until fluffy. Add egg, sour cream and vanilla extract and mix until combined. Sift together flour, soda, cream of tartar, salt, and cocoa. With mixer on slow speed add to wet ingredients in bowl of mixer just until combined. Add red food coloring and beat on medium speed until a uniform red color is achieved. It should be a deep red color.
  2. Drop dough by tablespoons (or use a 1 1/2 tsp. cookie scoop for best results) on parchment lined baking sheets. Bake at 375° for 10-12 minutes or until cookies spring back when lightly touched. Allow to cool 5 minutes on baking sheet then transfer to wire rack to cool completely. Frost with Cream Cheese Frosting and sprinkle with red sugar crystals.
Cream Cheese Frosting
  1. Mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Total time: 20 min
Number of servings (yield): 48
Meal type: snack
Culinary tradition: USA (Southern)
Copyright © Buck Bannister and Sugar Pies.
Recipe by Buck Bannister.


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