RED VELVET PEPPERMINT THUMBPRINTS
Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.
Nutrition Facts : Calories 118 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET THUMBPRINT COOKIES
These festive sugar-coated red velvet cookies are perfect for Christmas. They're just as delicious as they are beautiful. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Roll into 1-in. balls; roll in coarse sugar. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in par-baked cookies as needed. Fill each with 1 teaspoon filling. Bake until filling is set, 10-12 minutes longer. Remove to wire racks to cool completely.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
RED VELVET THUMBPRINTS
Try this cookie version of the popular dessert - red velvet thumbprint cookies filled with white chocolate is a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 42
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
- Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
- In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g
RED VELVET THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely.
- Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator.
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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