RED VELVET COOKIES
These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!
Provided by K.c. Maxwell
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g
VENETIAN BUTTER COOKIES
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
- Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.
GRANDMA'S CLASSIC NO-BAKE COOKIES
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.
Provided by Jadebloodraven
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
- Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g
RED VELVET COOKIES
These red velvet cookie cutouts have a hint of chocolate flavor and are so simple to prepare. A drizzle of white chocolate on top adds pizzazz.
Provided by Vallery Lomas
Categories dessert
Time 1h
Yield 1 dozen cookies
Number Of Ingredients 10
Steps:
- Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
- Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
- Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
- Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
- Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
- Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
- Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.
RED VELVET BOX COOKIES RECIPE BY TASTY
Here's what you need: red velvet cake mix, eggs, vegetable oil, powdered sugar
Provided by Quinton Washington
Categories Desserts
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F (190°C).
- Mix everything except the powdered sugar into a bowl (Batter will be thick).
- Spoon into balls and roll in the powdered sugar.
- Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
- Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
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