Devilishly Sweet Red Velvet Cookies
Tasty Tuesday is upon us again! Join my fellow authors and I as we indulge and share recipes that we love and sometimes a little something extra to go along with our tempting and delicious recipes.
Much like I blame my obsession with Guinness on my Irish heritage, I blame my obsession with red velvet on my love of the south. I also adore cookies nearly as much as I do cupcakes. I made these little devils for my kids and took some to work. They were a huge hit. I hope you enjoy!
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate,
broken into pieces
1/2 cup unsalted butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 tablespoon red food coloring
3/4 cup sour cream
1 cup semisweet chocolate chips (optional)
Cream Cheese Frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
Directions:
1.
Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
2.
Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
3.
In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
4.
Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
5.
For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.Stop by these fantastic blogs and see what they are cooking up…I Heart NY Cheesecake by PG Forte – http://rhymeswithforeplay.blogspot.com/2012/09/i-heart-ny-cheesecake.html
Soups On by Selena Robins http://selenarobinsmusings.com
I died and went to Italy by Nancy Lauzon - http://chickdickmysteries.com/2012/09/11/tasty-tuesday-i-died-and-went-to-italy/
Much like I blame my obsession with Guinness on my Irish heritage, I blame my obsession with red velvet on my love of the south. I also adore cookies nearly as much as I do cupcakes. I made these little devils for my kids and took some to work. They were a huge hit. I hope you enjoy!
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate,
broken into pieces
1/2 cup unsalted butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 tablespoon red food coloring
3/4 cup sour cream
1 cup semisweet chocolate chips (optional)
Cream Cheese Frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
Directions:
1.
Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
2.
Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
3.
In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
4.
Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
5.
For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.Stop by these fantastic blogs and see what they are cooking up…I Heart NY Cheesecake by PG Forte – http://rhymeswithforeplay.blogspot.com/2012/09/i-heart-ny-cheesecake.html
Soups On by Selena Robins http://selenarobinsmusings.com
“The Allure of Ice”, by A ACatherine Noon – http://taurusandtaurus.blogspot.com/2012/09/tasty-tuesday-allure-of-ice.html
I died and went to Italy by Nancy Lauzon - http://chickdickmysteries.com/2012/09/11/tasty-tuesday-i-died-and-went-to-italy/
Have a great Tuesday Everyone and enjoy the week!
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