The countdown to Christmas is on! I can’t believe we are 5 DAYS away. I don’t know about y’all, but I do A LOT of baking this time of year. Between work parties, gift baskets, church functions, I am constantly whipping up some kind of holiday themed treat for something in the month of December.
Quick tip: Make a bunch of cookie doughs at the beginning of the month and stick them in the freezer. When you need something, just pull it out, let it thaw and bake. This makes my life so much easier.
Moving on…We always made a lot of sweet treats growing up. Some staples I remember were fudge, chocolate covered pretzels, and haystacks. It seems like we made these every year. I have found some recipes in my adult life that I try to make every year, but I also like to throw some new items in every year and this is a new one I tried this year.
I always make something involving red velvet at Christmas, because it’s just so festive (and yummy, too). This was a great recipe and will definitely be making these again. Enjoy!
Step 1: Preheat oven to 375 degrees.
Step 2: Melt butter and chocolate together until it is smooth. (you can do this in microwave or double-boiler)
Step 3: Whisk in sugar, eggs and food coloring.
Step 4: In a separate bowl, whisk the flour, unsweetened cocoa, baking powder, baking soda and salt.
Step 5: Add the dry ingredients to the wet ingredients and stir gently until just combined.
At this point I wrapped mine in plastic wrap to freeze. (see tip above)
Step 6: If you aren’t freezing for later, put some powdered sugar into a bowl. Roll about a tablespoon of dough into a ball.
Step 7: Roll dough in the powdered sugar and place on a cookie sheet.
Step 8: Bake 10-11 minutes until good and crackely.
Step 9: Cool completely on wire racks.
Step 10: Mix together 4 oz cream cheese, 1 cup powdered sugar and a couple tablespoons of milk to make the filling.
Step 11: Put a little filling on half of the cookies. I used a piping bag just because its less messy and quick and easy.
Step 12: Sandwich cookies together and enjoy!
RED VELVET CRINKLE SANDWICH COOKIES
Adapted from Southern Living
Ingredients:
• 3 ounces semi-sweet chocolate
• 1/4 cup unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 tablespoon red food coloring
• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
filling:
• 2 cups powdered sugar
• 4 ounces cream cheese
• 1-2 tablespoons milk
DIRECTIONS:
Step 1: Preheat oven to 375 degrees.
Step 2: Melt butter and chocolate together until it is smooth. (you can do this in microwave or double-boiler)
Step 3: Whisk in sugar, eggs and food coloring.
Step 4: In a separate bowl, whisk the flour, unsweetened cocoa, baking powder, baking soda and salt.
Step 5: Add the dry ingredients to the wet ingredients and stir gently until just combined.
Step 6: If you aren’t freezing for later, put some powdered sugar into a bowl. Roll about a tablespoon of dough into a ball.
Step 7: Roll dough in the powdered sugar and place on a cookie sheet.
Step 8: Bake 10-11 minutes until good and crackely.
Step 9: Cool completely on wire racks.
Step 10: Mix together 4 oz cream cheese, 1 cup powdered sugar and a couple tablespoons of milk to make the filling.
Step 11: Put a little filling on half of the cookies. I used a piping bag just because its less messy and quick and easy.
Step 12: Sandwich cookies together and enjoy!
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