Saturday, December 27, 2008

Red Velvet Cookies

I love red velvet cake, so much so that it was my flavor choice for our wedding (Doug's was German Chocolate). I have never been brave enough to make one from scratch (I should add that to my list of Things I Want To Do In The Kitchen In 2009) but I usually have a mix in the cabinet. So when I volunteered to bring dessert to Doug's family's Christmas gathering and started thinking about what was in the cabinet I zoomed in on this cake mix. But I didn't want to just make a cake or even cupcakes, I've been making cookies all week and that's where my mind currently is. That's when I remembered the Funfetti Cookies I'd had once before. These cookies are incredibly easy, just cake mix, egg, and oil. So, after checking with my baking friends to make sure it was possible, I decided to make the Funfetti Cookies into Red Velvet Cookies.

I opted to not ice these because I think red velvet is pretty sweet on its own, but I did dust half of them with powdered sugar, which I think provided a nice extra kick of sweetness, but the ones I didn't dust were just as good. These seemed to be pretty popular and quite a few of them disappeared off the platter, and I have no problem eating the ones that are left. I will definitely be making these again.

Red Velvet Cookies
Based off the Funfetti Cookies recipe

1 (18.9-oz.) Package Red Velvet Cake Mix
1/3 Cup oil
2 Eggs

Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Frost or sprinkle with powdered sugar. Store in tightly covered container.

1 comment:

Joelen said...

This is a great way to make cookies with little time! Great job :)