On a serious note, red velvet cake mix is a really great way to make red velvet cookies. It's easy and it's fail-proof, and those are things to look for during this hectic time of the year. So, cake mix it is! You just add in an egg, some oil, some buttermilk, and some vanilla extract for added flavor. Then, you shape it into a log, wrap it up, and pop it in the fridge.
After an hour, you take it out and you slice and bake. The dough might crumble slightly when you cut it into slices, but it's nothing a little tender loving from your hands can't fix. Just mush it back together into shape and it'll be good as new, I promise. And it will bake up into gorgeous perfectly rounded cookies. By the way, other than making slice and bake cookies in high-school Home Ec, I've never made them before so this was a pretty exciting experience. I feel like I live under a rock sometimes. Anyways, mooving on.
And that's all folks! Come back tomorrow for a last-minute cookie recipe! P.S. It involves caramel :)
Red and White Velvet CookiesYield: 2 dozen cookies
Ingredients:One 16.5 oz red velvet cake mix
1/2 teaspoon baking powder
1 large egg
1/3 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups white chocolate chips
vegetable oil, as needed
Directions:Sift red velvet cake mix and baking powder into the bowl of a stand mixer fitted with a paddle attachment. In a glass measuring cup, whisk together egg, oil, buttermilk, and vanilla. Add to dry ingredients. Beat everything together on medium speed until well-combined and a dough forms.
Shape the dough into a log, 12 inches in length. Wrap tightly in plastic wrap and refrigerate for 1 hour, or overnight.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Unwrap chilled dough and using a sharp knife, cut the log into 1/2" slices. If the dough crumbles, simply pat it together and reshape into a disk.
Place cookie slices on prepared cookie sheet, about 2 inches apart. Bake for 7 minutes. Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a microwave safe bowl or over a double boiler, melt white chocolate chips. Add vegetable oil as needed to thin the chocolate and make it easier for spreading.
Using a spoon, dollop the chocolate over half of the cookie. Hold the cookie upright and allow the excess to drip off, then place on a wax paper-lined cookie sheet and allow the chocolate to set at room temperature. Repeat for remaining cookies.
Store cookies in an airtight container until ready to serve.