Red Velvet Cookies
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Red Velvet cookies, inspired by the famous American cake, will add a bright and festive touch to your New Year's and Christmas table. Like the cake, these cookies are made with cocoa powder and red food coloring. They are baked similar to thumbprint cookies, with a hollow made in the center. Then, once the cookies have cooled, a star of white chocolate cream cheese frosting is piped into the hollow. The white frosting looks especially striking against the red cookies. Sprinkle with decorative red sugar and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 1.5 cups cake flour
- 1 tbsp cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 4 tbsp. shortening, room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp red gel food coloring
Filling
- 100 g white chocolate, chopped
- 1.5 tbsp. heavy cream
- 90 g of cream cheese, room temperature
- 1.5 tbsp unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
- Red decorative sugar, for sprinkling
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Cooking the dish according to the recipe:
- Bake some cookiesIn a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the butter, shortening, and sugar with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg, vanilla extract, and food coloring and beat until smooth. Reduce the mixer speed to low, add the flour mixture, and knead the dough.
- Cover and refrigerate for about 1 hour.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Scoop 1 tablespoon of dough into balls and roll into balls. Place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until the cookies are puffed and set, 16-18 minutes. Let cool on the baking sheet for 2 minutes, then use the back of a small measuring spoon to make an indentation in each cookie. Transfer to wire racks to cool completely.
- Prepare the fillingMicrowave the white chocolate and heavy cream in 20-second intervals, stirring occasionally, until smooth. In a bowl, beat the cream cheese, butter, and powdered sugar with a mixer on medium-high speed until smooth, about 2 minutes. Add the white chocolate mixture, vanilla extract, and salt and beat until smooth.
- Transfer to a pastry bag fitted with a star tip and pipe the cream into the indentations of the cookies. Sprinkle with red sugar. Store the cookies in the refrigerator.
Categories:
recipe / Festive dishes / New Year / Desserts / Cookie / Cakes / Food Network - recipes
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