These awesome red velvet cookies were part of our 2012 Community Cookie Swap. They were submitted by a friend of mine who is a pastry chef, and all around fabulous person. I've made these cookies myself, and they are quite delicious!
Ingredients:
1/2 c butter, softened
1/2 c butter flavor shortening, such as Crisco
1 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
1 Tbsp red food coloring
3 c flour
1/3 c cocoa
2 tsp baking soda
1/2 tsp salt
1 c pecans or walnuts, chopped, optional
FROSTING (OPTIONAL)
1/2 c butter, softened
4 oz cream cheese, softened
1 tsp vanilla
3 c powdered sugar
3-4 Tbsp milk or cream
FOR ROLLING (OPTIONAL)
powdered sugar
Directions:
Cream together butter, shortening, sugars, eggs, vanilla and food coloring. Whisk or sift together flour, cocoa, soda and salt in another bowl. Gradually add to creamed mixture and mix well. Stir in nuts if desired. 1 cup of chocolate or white chocolate chips can be added if desired as well.
Use large cookie scoop or ice cream scoop, place 3" apart on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
*Or if using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
*If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
Frosting: Cream butter and cream cheese, add vanilla, powdered sugar and 3T milk and mix until smooth, adding more milk as needed to reach desired consistency. Frost cooled cookies. Enjoy!
These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
*Place wax paper between layers if using frosting.
*These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.
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