Red Velvet Cookies

Red Velvet Cookies
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Ingredients
  1. 1 cup butter, room temperature
  2. 1 1/2 cups powdered sugar
  3. 1 egg
  4. 1-2 Tablespoons LorAnn Red Velvet Emulsion
  5. 1 teaspoon vanilla extract
  6. 1 Tablespoon chocolate cocoa powder
  7. 1/4 cup melted chocolate chips
  8. 3 cups flour
  9. 1 teaspoon baking powder
  10. 1 Tablespoon dry buttermilk
  11. 1 teaspoon salt
  12. Optional: Chocolate confectionary wafers, melted for backs of baked cookies.
Instructions
  1. Cream butter and powdered sugar together.
  2. Add the egg. Mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.
  3. Blend in flour, baking powder, dry buttermilk and salt.
  4. Mix until dough pulls away from the paddle and begins to form a ball.
  5. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)
  6. Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off the excess flour on the top of your cookie. Excess flour will appear white on the surface if not removed.
  7. Place your cookies on a cookie sheet lined with parchment paper.
  8. Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.
  9. Take your cookie sheet our of the fridge and immediately place on the center rack of a preheated 400 degree F oven. Bake your cookies for 7-9 minutes, depending on the size of the cookies.
Notes
  1. Optional: Spread melted chocolate confectionary wafers on the the backs of the cooled cookies.
Adapted from Created by Diane
Adapted from Created by Diane
Springerle Joy Blog http://blog.springerlejoy.com/

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