VELVET COOKIES RECIPES
RED VELVET SANDWICH COOKIES — LET'S DISH RECIPES
These beautiful red sandwich cookies start with a red velvet cake mix, so they're super easy to make, and always impressive on a holiday cookie tray. Filled with a sweet cream cheese frosting, they're always a hit any time of year.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat together the ingredients for the cookies until well combined. Roll into balls and place 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until cookies are just done and cracked on top. Do not overbake. Remove cookies to wire racks to cool completely.
- Meanwhile prepare the filling by beating the cream cheese and butter with an electric mixer until smooth.
- Gradually mix in the powdered sugar, beating until light and fluffy. Stir in the vanilla.
- Spread about a tablespoon of filling on the flat side of one cookie. Top with a second cookie and press down until the filling reaches the edge. Store cookies in an airtight container at room temperature.
Nutrition Facts : Calories 269 calories, CarbohydrateContent 23 grams carbohydrates, CholesterolContent 84 milligrams cholesterol, FatContent 19 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 175 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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
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