Today is day three for me talking about these delicious cookies, and this is the last post about them (for now). There are two recipes listed. One is a quick version, the other is a little more time consuming. Both are delightful, so it's really just a preference of how much time you want to spend. First up, one of my favorite food blogs, Bakerella. If you're not familiar with her site, you are really missing out. She posted these last year for Valentines Day, so I thought I'd try them this year. The second post is from another favorite food blog of mine, Annie's Eats. She is one talented lady. She takes beautiful shots and she has a knack for finding and making some awesome recipes.
Red Velvet Sandwich Cookies
INGREDIENTS
FOR THE COOKIES
1 box red velvet cake mix
1/2 cup butter, softened to room temp.
2 large eggs
FOR THE FILLING
8 oz. cream cheese, room temp.
1/2 stick unsalted butter, room temp.
2 tsp. pure vanilla extract
10 - 12 oz. powdered sugar, sifted
DIRECTIONS
FOR THE COOKIES
Preheat oven to 350˚ F. In a medium bowl, combine eggs and butter; gradually adding in cake mix. Use a fork to stir or a wooden spoon because the consistency will be tough to mix. Use a spoon to scoop into small balls — about an inch in diameter — and place on a parchment-paper-lined cookie sheet. Bake for 9-11 minutes, rotating once during baking. Remove from oven and let cool slightly before moving to a cooling rack.
FOR THE FILLING
Combine cream cheese and butter in a mixing bowl and cream on medium-high speed until light and fluffy, about two minutes. Add vanilla. Gradually add in powdered sugar until desired consistency is reached. Transfer frosting to a pastry bag fitted with a round tip.
When cookies have completely cooled, match cookies up by size, two in a row. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to edges.
Makes about 24 sandwich cookies.
Source: Adapted from bakerella.com
FOR THE FILLING
Combine cream cheese and butter in a mixing bowl and cream on medium-high speed until light and fluffy, about two minutes. Add vanilla. Gradually add in powdered sugar until desired consistency is reached. Transfer frosting to a pastry bag fitted with a round tip.
When cookies have completely cooled, match cookies up by size, two in a row. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to edges.
Makes about 24 sandwich cookies.
Source: Adapted from bakerella.com
Pink Velvet Whoopie Pies
INGREDIENTS
FOR THE COOKIES
2 cups unbleached, all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, softened to room temp.
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/2 cup buttermilk, room temp.
(or substitute 1/2 cup milk with 1 1/2 tsp of vinegar or lemon juice. Let sit for five minutes.)
1/4 oz. red food coloring
FOR THE FILLING
8 oz. cream cheese, room temp.
1/2 stick unsalted butter, room temp.
2 tsp. pure vanilla extract
10 - 12 oz. powdered sugar, sifted
DIRECTIONS
FOR THE COOKIESPreheat oven to 375˚ F. Using a heart-shaped cookie cutter, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so the side you have drawn on is facing down; set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary. Add vanilla. On low speed, beat in approx. 1/3 of the dry ingredients, followed by 1/2 of the buttermilk, beating each addition just until incorporated. Repeat until all buttermilk is added and end with the final 1/3 dry ingredients. Do not overbeat. Blend in food coloring.
Transfer batter to a pastry bag fitted with a large plain, round tip. Pipe batter onto parchment paper using the heart tracings as your guide. Bake 7-9 minutes or until tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 5 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
FOR THE FILLING
In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in vanilla. Gradually beat in the powdered sugar until completely incorporated, increase speed and beat until smooth.
Transfer the frosting to a pastry bag fitted with a plain, round tip. When cookies have completely cooled, match cookies up by size, two in a row. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to edges.
Source: Adapted from Annie's Eats
Just found your blog. Really, really awesome.
So many recipes to try!
Welcome, Sandra! Thanks so much for your kind words. Just so you know, I only post the recipes that I think taste delicious! No so-so food here. :o)