Friday, December 3, 2010

Day 3: Red Velvet Cookies

Red velvet cake has always been a requested and well-received dessert in our household. (That has only been established for about 5 months... haha.) Our love for all things red velvet has gone back way before my Business Man and I were married.

My Business Man's birthday is on Flag Day. (June 14!) So, every year while he was growing up, his mom would make him a red velvet cake, one layer red and one layer blue. How cute!

I also have a killer red velvet cupcake recipe, that I have used on many separate occasions. One  of those being when one of my BFF's from college got married last summer! I made cupcakes for her wedding, and red velvet was one of her choices. With homemade cream cheese frosting. Yumm... that was such a great weekend! Now she's off in South Korea... visit her here!

Anyways, when I saw this recipe for Red Velvet Cookies, I immediately thought "Christmas!" What doesn't scream Christmas more than red-tinted cookies? 'Tis the season!

Little red cookies, all lined up in a row.

Yes, I took my cookies outside to take a picture. The lighting is so much better.
These cookies were SO. GOOD. Definitely of the chewy variety, with a light cocoa taste. Not overwhelmingly chocolatey. And not so red that your tongue turns funky colors. Perfect with a mug of hot cocoa.

And I had another idea: Make half with red food coloring, half with green! Red and green Christmas cookies! (Or would that be a little too out there?)

Red Velvet Cookies

  • ½ cup butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. red food coloring
  • 1 ½ cups all-purpose flour
  •  cup cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup chocolate chips, white, milk, or semisweet

Preheat oven to 375*F.

Cream butter and sugars together until fluffy. Add egg and vanilla and beat until smooth. Blend in red food coloring. Stir in flour, cocoa powder, baking soda, and salt until just combined. Fold in chocolate chips.

Drop dough by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 10-12 minutes. (Caution: Don't overbake! You want these to be a bit chewy.)

Oh, by the way, if you were wondering, I made it to the store to stock up on all my necessities for the rest of my cookies.

And that's not even everything. I couldn't find the molasses or peppermint kisses.  And I forgot the marshmallow fluff. And I'm sure I will be going back at some point this month to re-stock on flour, sugar, butter, eggs, and all that...

Tonight, my Business Man and I are headed to a Christmas function for his business. A great start to the weekend!

Quality control: Yup, they're safe to eat!
Question: What dessert do you associate most with Christmas?


ambernpayne said...

We love red velvet, too! We had red velvet cake at our wedding - SO GOOD! :)

Sara said...

We considered it as one of our flavors... however it didn't make it into the top 5! Haha. Funny to think that I had to "narrow it down" to just five flavors.

Thanks for having us tonight; we both enjoyed the fellowship!

Kristin said...

Red velvet ALWAYS reminds me of you. Do you remember when we tried to film our own cooking show in your kitchen and when you tried some of the red velvet cake mix it turned your teeth a blood red color and it made me think you were bleeding? Yeah, so you and blood are the associations I have with red velvet.

Sara said...

Oh my gosh! How could I have forgotten about that? That would have been the perfect story to include in here! Maybe I will do a post someday of my Red Velvet Cupcakes just so I can tell that story... hahaha.

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