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Category: Cookies
Prep Time: Cook Time: Total Time:
Yield: Roughly 24 cookies
Cookie:
1 box red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1/2 cup water
Frosting:
4 sticks salted butter, slightly softened
2/3 cup heavy cream
2 tsp vanilla extract
7 cups powdered sugar
5 candy canes, crushed
Chocolate Coating:
2 cups semi sweet chocolate chips
5 TBS vegetable oil
1.Prepare cookies: Preheat oven to 350. Line two large baking sheets with parchment paper and set aside.
2.In the bowl of a mixer, combine cake mix, eggs, oil, and water. Mix on medium low speed until combined. Place small spoonfuls of batter (I used a small spoon) on lined baking sheet, several inches apart — they spread a lot!! Bake for about 7 minutes, until edges are set and centers spring back when lightly touched. Remove from oven and let cool on baking sheet for a few minutes. Remove to wire rack to finish cooling.
3.Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until combined. Slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for a minute and a half, until smooth and fluffy. Test the frosting with a spoon -- it it's too thick to pipe, add cream, one Tablespoon at a time, until it's thin enough to pipe but thick enough to hold it's shape. Fold in candy pieces and fill a piping bag fitted with a large round tip (alternately, you can use a resealable sandwich bag with the corner snipped off).
4.Pipe frosting on COMPLETELY COOLED cookies. Place frosted cookies on a large baking sheet and refrigerate for one hour.
5.Prepare chocolate coating: In a microwave safe bowl, heat chocolate chips and vegetable oil in the microwave, stopping to stir thoroughly ever 30 seconds. Repeat process until chocolate is melted and smooth. Dip cookie frosting in chocolate, holding upside down for a moment to allow excess to drip off. Sprinkle with additional crushed candy, if desired. Allow chocolate to set completely before serving.
Notes: Store uneaten cookies in the refrigerator.
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Red Velvet Hi Hat Cookies
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Category: Cookies
Prep Time: Cook Time: Total Time:
Yield: Roughly 24 cookies
Cookie:
1 box red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1/2 cup water
Frosting:
4 sticks salted butter, slightly softened
2/3 cup heavy cream
2 tsp vanilla extract
7 cups powdered sugar
5 candy canes, crushed
Chocolate Coating:
2 cups semi sweet chocolate chips
5 TBS vegetable oil
1.Prepare cookies: Preheat oven to 350. Line two large baking sheets with parchment paper and set aside.
2.In the bowl of a mixer, combine cake mix, eggs, oil, and water. Mix on medium low speed until combined. Place small spoonfuls of batter (I used a small spoon) on lined baking sheet, several inches apart — they spread a lot!! Bake for about 7 minutes, until edges are set and centers spring back when lightly touched. Remove from oven and let cool on baking sheet for a few minutes. Remove to wire rack to finish cooling.
3.Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until combined. Slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for a minute and a half, until smooth and fluffy. Test the frosting with a spoon -- it it's too thick to pipe, add cream, one Tablespoon at a time, until it's thin enough to pipe but thick enough to hold it's shape. Fold in candy pieces and fill a piping bag fitted with a large round tip (alternately, you can use a resealable sandwich bag with the corner snipped off).
4.Pipe frosting on COMPLETELY COOLED cookies. Place frosted cookies on a large baking sheet and refrigerate for one hour.
5.Prepare chocolate coating: In a microwave safe bowl, heat chocolate chips and vegetable oil in the microwave, stopping to stir thoroughly ever 30 seconds. Repeat process until chocolate is melted and smooth. Dip cookie frosting in chocolate, holding upside down for a moment to allow excess to drip off. Sprinkle with additional crushed candy, if desired. Allow chocolate to set completely before serving.
Notes: Store uneaten cookies in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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