Red Velvet Cookies with Filling
Spring is a great time to celebrate Easter, Mother's Day, or the Kentucky Derby. Any of these are great reasons to try a new recipe or change up an old one. If you haven't tried Red Velvet sandwich cookies, this might be the day.
- 1 Box Red Velvet Cake Mix
- l Large egg
- 1 tsp vanilla extract
- 1/2 C butter
- 1 Can Sour Cream Icing, Ready made or make your own
This takes about 10 minutes to prepared, followed by overnight refrigeration after shaping into a log. The next day, remove from refrigerator, then cut into 1/4" pieces.
Yields approx. 24 cookies.
Put cool, melted butter into a bowl with cake mix, egg, and vanilla. Mix with your hands until entirely mixed. (Use thin latex or similar gloves to keep hands clean and color free.)
Make a 16" long log, or can be shortened for larger cookies. The 16" log makes smaller cookies and should be watched closely while in the oven.
- Wrap log in parchment/wax paper and seal in plastic wrap.
- Refrigerate overnight
- Next day, cut log into 1/4" thick slices. Then place 1 1/2" to 2" apart on a baking sheet.
- Bake for 10 minutes. Watch closely to see that cookies are set, but not brown on edges.
- Remove from oven. Then cool on baking sheet for one minute. Remove to a rack to cool completely.
- When cookies are cool, spread a layer of sour cream icing to make a Red Velvet Cookie sandwich. The icing can be homemade if preferred.
It is said that the Red Velvet cake was first served at the Waldorf-Astoria Hotel in New York. One customer return home after sampling the cake and sent a letter to the chef asking for the recipe. He sent it to her and later sent her bill for $350.00. Since she had failed to ask the chef for the cost of the recipe, she was obligated to pay the bill. Later she passed out the recipe for free as a pay back for the charge.
There are many theories about the red color of the cake, most having to do with chemical reactions, but the truth of the matter is that it has a large amount of red food coloring.
|Serving size: 2 cookies|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 7 g||35%|
|Unsaturated fat 3 g|
|Carbohydrates 31 g||10%|
|Sugar 20 g|
|Fiber 0 g|
|Cholesterol 48 mg||16%|
|Sodium 195 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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