There is something so sexy about red velvet. Classy sexy. It is confirmed that red velvet cake is up there on the best cake ever list. Could cookies be the next best thing?
We might not just yet let go of red velvet cake. I think red velvetness is a cake thing. These cookies, though, have quite something in them too.
While red velvet cake has buttermilk to make it what it is, these cookies has white chocolate. That ingredient sets these cookies above the rest. It is not vanilla, not exactly chocolate, just delicious, delicious red cookies. It is one of those tastes that's difficult to describe, like the word umami. Just say it has a different level of deliciousness. It is certainly a cookie to keep on top of your must-make-cookies-list.
The recipe is easy peasy. Mix the dry ingredients, mix the wet ingredients then zap them together. I followed Food Network's recipe, using liquid food colouring (but much more than prescribed), but still ended up with muddy brown cookies. I switched to gel food colouring and got the results I wanted. The cookies seem to get browner with the succeeding batches baked but were as delicious as the first ones.
I made these for Valentine's day just because they are red but I'm sure it will be a mainstay in the cookie jar all year round. Aside from the rounds, I also made heart shaped ones which came out darn cute. Bake some and consume with passion this Valentine's day.
Recipe from Food Network Kitchen's Red Velvet Crackle Cookies Recipe.
Yield: about 24 cookies
1 1/4 c. plain flour
1 T unsweetened cococa powder
1 tsp. baking powder
1/4 tsp. salt
2 ounces (about 57 gms.) white chocolate
2 large eggs
3 T vegetable oil
2 tsp. red gel food colouring
3/4 c. granulated sugar
1/2 c. confectioner's sugar
Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl.
Put the chopped white chocolate in a bowl and microwave at 30 second intervals, stirring in between, just until there are only a few remaining lumps. Stir through until smooth.
Whisk the eggs, vegetable oil and food colouring in a large bowl. The kind of food colouring used would alter the colour of the cookies. Whisk in the melted white chocolate and granulated sugar.
Stir the flour mixture in with a wooden spoon until well combined.
Transfer the dough to a smaller bowl and put a sheet of baking paper on the surface. Cover the bowl with cling film and refrigerate the cookie dough for at least 2 hours until firm or overnight.
Roll tablespoonfuls of dough into balls. I used a small ice cream scoop to portion and shape the dough in one step.
Roll the balls in confectioner's sugar. Flatten slightly then roll in confectioner's sugar again.
To make heart shaped cookies, roll portions of dough into batons and fold into v shapes. Coat in sugar, flatten slightly, then coat in sugar again.
Arrange 2" apart in cookie sheets with baking paper. Bake one sheet at a time for 16 to18 minutes until firm. Cooking longer makes crisper cookies.
Leave to cool in the baking sheets.
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