Thursday, February 10, 2011
This is a first for me - I've never blogged about a recipe the same day that I made it. But I am so excited to share this recipe with you that I just couldn't wait! The cookies are still cooling while I am blogging away.
Today there was no school because we had three inches of snow (everything in Virginia shuts down with the slightest amount of snow, I love it!) so I decided to do some baking. I'd bookmarked several red velvet recipes to try around Valentine's Day, but I had a hard time finding one that seemed in my league. Whoopie pies are most definitely not in my league, but maybe someday. I found the recipe for these cookies on the Duncan Hines site. They are super cute and festive, not to mention buttery, crisp, and delicious! I am sending them with hubby to work because I do not want them sitting around my house - too dangerous! I hope these inspire you to make a Valentine goodie yourself!
Red and White Velvet Cookies
From Duncan Hines.com
Makes 4 dozen
1/2 cup butter
1 box Duncan Hines Red Velvet cake mix
1 teaspoon vanilla (I used Homemade Vanilla Extract, pictured in the vodka bottle)
12 ounces white chocolate
2 tablespoons vegetable shortening
Melt the butter and set aside to cool. Place cake mix, egg, cooled butter, and vanilla in a large mixing bowl. Mix by hand until well blended. (I used my Kitchen Aid Mixer, of course!)
Form dough into smooth 12-inch log on wax or parchment paper. Make sure it is even in thickness from end to end. Wrap in wax paper and seal in plastic wrap. Refrigerate for at least 1 hour or overnight.
Preheat oven to 350 degrees. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Use a sharp knife to cut into 48 slices, about 1/4 inch thick. Place on cool baking sheets about 2 inches apart.
Bake 1 sheet at a time in center of oven for 10 to 12 minutes or until set. Cool for 1 minute then transfer to a wire rack to cool completely.
Make chocolate dip by placing white chocolate in a small dry microwave safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave at 15 second intervals. Stir each time and avoid overheating.
Dip each cookie halfway to coat in chocolate. Place on wax paper or baking sheet and refrigerate about 15 minutes until chocolate is set.
Store in an airtight container with wax paper separating each layer.