RED VELVET THUMBPRINTS RECIPE - BETTYCROCKER.COM
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
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Yield 42
Number Of Ingredients 9
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 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 70 mg, SugarContent 9 g, TransFatContent 0 g
RED VELVET WHOOPIE PIES RECIPE: HOW TO MAKE IT
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 272 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 32g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
More about "how to make red velvet cake pops recipes"
RED VELVET CHEESECAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 8 hours 35 minutes
Calories 450 per serving
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.
EASY RED VELVET CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 1 hours 50 minutes
Calories 150 per serving
- In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.
CAKE POP RECIPES - BETTYCROCKER.COM
From bettycrocker.com
26 DECADENT RED VELVET DESSERT RECIPES | SOUTHERN LIVING
From southernliving.com
EASY CAKE POPS RECIPE | ALLRECIPES
From allrecipes.com
HOW TO MAKE BEST CAKE POPS RECIPE- EASY - DIVAS CAN COOK
From divascancook.com
20 BEST CHRISTMAS CAKE POPS - HOW TO MAKE CAKE POPS FOR ...
From thepioneerwoman.com
CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE CAKE BALLS: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SC…
From mycakeschool.com
RED VELVET CAKE MIX COOKIES | SOUTHERN LIVING
From southernliving.com
RED VELVET CHEESECAKE WITH VANILLA CAKE RECIPE | SOUTHERN ...
From southernliving.com
CAKE BALLS | ALLRECIPES
From allrecipes.com