These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.—Mindy Young, Hanover, Pennsylvania
Red Velvet Cookies
Red Velvet Cookies
Prep Time
30 min
Cook Time
13 min
Yield
7-1/2 dozen
Ingredients
- 1 cup shortening
- 1 cup sugar
- 3/4 cup packed brown sugar
- 3 large eggs, separated, room temperature
- 2 teaspoons red food coloring
- 4 cups all-purpose flour
- 3 tablespoons baking cocoa
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups semisweet chocolate chips
- FROSTING:
- 1-1/2 cups butter, softened
- 3-3/4 cups confectioners' sugar
- 1/8 teaspoon salt
- 3 to 4 tablespoons 2% milk
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring.
- Combine flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. Remove to wire racks to cool completely.
- In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble 8 cookies and set aside.
- Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.
Nutrition Facts
1 cookie: 124 calories, 7g fat (3g saturated fat), 14mg cholesterol, 79mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
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