Red velvet cookies

Do you ever have a cookie craving?  Anyone I ask always seems to be able to tell me an answer to this question–what is your favorite cookie?  I haven’t met anyone who says they don’t like cookies.  Over the past 35 years, I have baked so many cookies I can’t even begin to list them.  But, I can tell you that I do have some favorites of my own.  One of my favorites happens to be this one. A red velvet cookie.

Recently, in December 2014, the Food Network published a recipe for red velvet crackle cookies.  I tried this one as a “lead-in” for Valentine’s day, and it is a wonderful recipe.  It does take a bit longer than just a mix, scoop and bake cookie, but it is worth the extra time.

 Here is the recipe:

Gather these ingredients:  2 ounces white chocolate, 1 1/4 cups flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 large eggs, 3 tablespoons vegetable oil, red food coloring, 3/4 granulated sugar, and confectioners’ sugar

Melt the white chocolate in a glass bowl in the microwave 20 seconds at a time until melted.  This will take about 60 seconds. Stir between intervals.  In another medium bowl, mix flour. cocoa powder, baking powder, and salt.

In a third bowl, mix eggs, oil, and either 1 1/2 teaspoon liquid food color, or about 1/4 teaspoon of red gel food color.  (i use the gel)  Add sugar and melted white chocolate.  Mix well.  Next, add the dry ingredients until well blended.



In a quarter sized sheet pan, place plastic wrap to line the pan.  Place the dough on the pan and cover with the wrap.  Flatten the dough and refrigerate for at least 2 hours or longer.  When ready to bake, remove from the oven and form into small balls.  This recipe makes 24 to 30 cookies.  Dip the cookies in confectioners’ sugar and then flatten.  Dip again in the sugar to coat.

The cookies will crackle when baking.  Place the cookies in a PREHEATED oven set at 300 degrees.  (Yes, only 300)

Bake for 16-18 minutes, rotating.  I used a convection oven, so they baked perfectly without the rotation halfway through the baking process.  Cool completely before removing.



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