Red Velvet Gone Wrong…


h1 November 7th, 2010

Hey I’m a girl, and I like velvet. My 8th grade dance dress was velvet. My first solo dance routine costume was velvet. Velvet is style.

Hey, I’m a Mexican-American and my people like velvet. We happily hang “velvet Elvis” oil paintings as if they are fine art. Velvet is class.

Hey, I’m a Southern Californian, and I like red velvet cupcakes. (Thanks for the new addiction Sprinkles ). Velvet is irresistible.

But after making Bakerella’s Red Velvet Sandwich Cookies last year, I have to say the redness of red velvet sort of grosses me out (for reasons I am too much of a lady to discuss on this blog).

So I was left with two questions:
1. How do I translate the deliciousness of a red velvet cupcake into a cookie?
2. What color would the cookie be if I didn’t add the food coloring?

Well sadly, I found out the answer to only question #2, the cookies were okay, but a little on the dry/flavorless side, so I tried dressing them up with some chocolate, white chocolate and macadamia nut toppings which did help. But you know what they say: “You can’t polish…” um, velvet?!

I started with two recipes in mind:

This one from Paula Deen for Red Velvet Sandwich Cookies. I was still after a stackable cookie, so I was forgoing the sandwich portion of this, hoping the cookie itself would be delicious enough on its own.

Ingredients:

* 1 1/3 cups all-purpose flour
* 2 tablespoons cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup butter, room temperature
* 1 cup sugar
* 2 eggs
* 2 tablespoons buttermilk
* 2 teaspoons apple cider vinegar
* 1 teaspoon vanilla extract
* 1 tablespoon red food coloring

Directions:

1. Preheat oven to 375 degrees F.
2. Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
3. Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
4. Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
5. Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

I also had the white chocolate portion of this recipe from Better Homes & Gardens in mind. I was hoping the food-colorless cookie would be white enough to call a “white velvet cookie” and the white chocolate topping would make sense, but the cookies were a faint brown color.

The sweet/salty addition of the mac nuts and chocolate did almost save these cookies… almost.

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