red and white velvet cookies
(1 rating)
I made these for my childrens church party.They were a big hit.I added sprinkles to dress it up.I do not like red velvet cake at all;but I did like this cookie.
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(1 rating)
yield
4 dozen
cook time
20 Min
Ingredients For red and white velvet cookies
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•1/2 cup butter
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•1 box duncan hines® red velvet cake mix
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•1 large egg
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•1 teaspoon vanilla extract
- DIP
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•2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
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•2 tablespoons vegetable shortening
How To Make red and white velvet cookies
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11.Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed. 2.Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight. 3.Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart. 4.Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. 5.Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating. 6.Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.
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