RED VELVET COOKIES RECIPE | BBC GOOD FOOD
Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield Makes 16-18
Number Of Ingredients 12
Steps:
- Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
- Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
- Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
- Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.
Nutrition Facts : Calories 268 calories, FatContent 12 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
RED VELVET RICH AND CREAMY COOKIES - FOOD, COOKING RECIP…
Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Make yourself look like a professional pastry chef with cookies that look the part. Flex your cookie-making skills with an absolutely mouth-watering recipe. Our red velvet cookies are easy to make too, with the help of your not-so-secret ingredient...Betty Crocker™ Cookie Mix! For the final touch, we have 6 words for you; red velvet cookies cream cheese frosting.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 1 hours 10 minutes
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 9 g, TransFatContent 1 g
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Reviews 5
Total Time 25 minutes
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Calories 269 calories per serving
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Reviews 3.5
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Calories 800 per serving
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
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- For the cookies: Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Put the unsweetened chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 1 minute. Let cool. Beat the granulated sugar and butter in a large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low and slowly drizzle in the cooled melted chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the buttermilk, food coloring and vanilla. Whisk the flour, baking powder and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the chocolate mixture in two batches. Scrape the bowl once and mix a final time until well combined. Fold in the chopped white chocolate. Roll generous tablespoonfuls of the dough into balls and place them about 2 inches apart on the prepared pans. Bake until the cookies are puffy and set, about 12 minutes. Let cool 2 minutes on the pans, then remove the cookies to a rack to cool completely. For the filling: Beat the cream cheese, powdered sugar, butter and vanilla in a large bowl with a mixer on high speed until smooth, about 4 minutes. Spread or pipe a dollop of the filling on the flat side of half of the cookies. Top with the remaining cookies to make sandwiches. Roll the sides of the cookies in the nonpareils. Refrigerate 15 minutes to set.
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