February 6, 2012

Red Velvet Cookies For Valentine’s Day

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My kids love Valentine’s Day. Almost as much as they love Halloween and Christmas.

Sure, it’s only been a short time since the last holiday passed, but they are deep into the Day Of Love already. Cutting out hearts for their friends, decorating the house with red and white. So of course I had to do my part too.

When I spotted these red velvet sandwich cookies in a recent issue of Food Network Magazine, I knew I had to make them! The recipe was straightforward and I had all the ingredients in my pantry!

The recipe does call for a stand mixer with a paddle attachment, and I don’t have a stand mixer. I used a hand mixer instead, and even though my cookies taste great, they aren’t quite as red as the cookies in the magazine. Next time I’ll try using the dough setting on my bread machine, which has a very tiny paddle, at least for the mixing part.

Happy Valentine’s Day!

Red Velvet Sandwich Cookies
(from Food Network Magazine)

1 cup ShopRite all-purpose flour
1 tablespoon ShopRite unsweetened cocoa powder
1/4 tsp baking soda
pinch of salt
6 tablespoons unsalted butter, softened
3/4 cup ShopRite confectioners sugar
1/2 tsp ShopRite vanilla extract
1 tsp red food coloring
3/4 cup ShopRite shredded coconut
4 ounces cream cheese, softened
1/3 cup ShopRite confectioners sugar
pinch of salt
1/2 tsp vanilla extract

Whisk the flour, cocoa powder, baking soda and salt together. Beat the butter, confectioners sugar and vanilla in a stand mixer fitted with a paddle attachment on medium speed until smooth. Reduce speed to low and add the flour mixture in two additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface, knead it briefly, then shape it into a 10-inch-long 1-inch-diameter log. Wrap in plastic wrap and freeze until firm, about 2 hours.

Make the filling. Pulse the confectioners sugar, cream cheese, coconut, salt and vanilla in a food processor until combined. Refrigerate.

Unwrap the dough and slice into 1/4 inch rounds. Preheat oven to 350. Arrange cookies one inch apart on cookie sheets lined with parchment paper and bake until cookies are firm around the edges, 8-10 minutes. Let cool completely, then spread the filling on half the cookies, topping with the remaining cookies.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite baking products listed in this recipe from ShopRite for free.