Red and White Velvet Cookies
·•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
How to Make Red and White Velvet Cookies
- 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.