Monday, February 14, 2011
Because I feel the need to post something red and Valentine's day-ish and because, once again, I have been slacking on the posting (I do have legitimate excuses, I promise), please accept this repost of one of my favorite recipes...Red Velvet Sandwich Cookies. Soon to post is my most recent creation, Raspberry Pate de Fruits. In the meantime, HAPPY VALENTINES DAY!
There is just something unexplainable about this colorful cake of deliciousness that makes you go mmmmmmm. So you can naturally guess what happened when Fork2 and I found the original cookie recipe from Bakerella. Our only problem was with the cream center, which was a cream cheese frosting.
Now, while we do enjoy cream cheese frosting, its usually very sweet, WAY too sweet for our taste buds. But, before we get into how we altered the cream center, let us give the secret to forming perfectly sized cookies every time. wait for it...wait for it.... it's a melon baller! A 1.5 inch melon baller to be exact. Just make sure you scoop an even number of cookies or else who will be missing the other half of this delectable sandwich.
Please note, these are red velvet cookies, not whoopie pies so a little flatter and crispier than a cake. These cookies are so easy to make, we almost feel like we've cheated. You'll see why in the recipe.
So now that the cookie part is covered, how did we find the perfect variation on a cream cheese frosting that would pair with the red velvet? First thought: cut down on the amount of sugar. Done. Easy. Secondly, we found that the cream cheese was now soo overpowering that the center wasn't so much of a "fluff" as a paste. This would not do. Solution: Marshmallow fluff.
Now do we have your attention??? Enough talking, bet you are ready for the recipe.
Red Velvet Cookies:
1 Box Red Velvet Cake mix (told you we cheated :))
1/2 c. butter, room temp
Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together till smooth. Using a melon baller, scoop an even number of dough balls onto the cookie sheet. Bake 9-10 min. Transfer to cooling rack.
Cream Cheese Fluff Frosting:
4 oz. cream cheese, room temp
4 oz. (1 Stick) butter, room temp
1 (7oz) jar marshmallow fluff
1 tsp. vanilla
1 1/2 c. confectioner's sugar
Cream together butter and sugar till light and fluffy. Add entire jar of marshmallow fluff to creamed butter/sugar mix. Beat in vanilla. Gradually, add in confectioner's sugar and mix till incorporated. Drop dollops onto one red velvet cookie. Sandwich cream with another cookie. Place in refrigerator for 10-15 min. (this allows the marshmallow fluff to firm up.) Remove from fridge and let cookies sit at room temp.
Posted by Fork1 at Monday, February 14, 2011