Red Velvet Pinwheel Cookies Recipes
RED VELVET PINWHEEL COOKIES
Enjoy these popular pinwheel shaped cookies that are made using Betty Crocker® sugar cookie mix - perfect dessert for Valentine's Day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 28
Number Of Ingredients 6
Steps:
- In large bowl, stir cookie mix, butter, cream cheese and egg with spoon until dough forms. Divide dough in half. Add cocoa and food color to 1 half; mix until well blended and uniform in color. Place red dough between 2 (17x12-inch) sheets of waxed paper; roll out to 12x7-inch rectangle. Repeat with plain dough; remove top sheet of waxed paper from both doughs. Invert plain dough onto red dough. Gently press out layered dough and trim edges. Remove top sheet of waxed paper from plain dough. Starting with short side, roll up dough in bottom sheet of waxed paper. Wrap tightly; freeze 2 hours or until very firm.
- Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 105, Carbohydrate 14 1/2 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 68 mg
RED VELVET RICH AND CREAMY COOKIES
Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Make yourself look like a professional pastry chef with cookies that look the part. Flex your cookie-making skills with an absolutely mouth-watering recipe. Our red velvet cookies are easy to make too, with the help of your not-so-secret ingredient...Betty Crocker™ Cookie Mix! For the final touch, we have 6 words for you; red velvet cookies cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 1 g
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