Red and White Velvet Cookies

Debra Russell


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.

pinch tips: Parchment Paper Vs Wax Paper




4 dozen


20 Min


•1/2 cup butter
•1 box duncan hines® red velvet cake mix
•1 large egg
•1 teaspoon vanilla extract


•2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
•2 tablespoons vegetable shortening

Directions Step-By-Step

1.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.

About this Recipe

Course/Dish: Cookies, Chocolate