Tuesday, December 22, 2009

Red Velvet Sandwich Cookies

Bakerella put these on her site for Valentine's Day, but she needn't know that they've been Christmasized. :) Her recipe is for 12 gigantic sandwiches; I made 50 small ones instead.

Red Velvet Sandwich Cookies

1 Box red velvet cake mix
1/2 Cup butter, softened to room temperature
2 Eggs

* Preheat oven to 350 degrees.
* Mix ingredients until combined.
* Drop very small amounts of cookie batter onto baking sheet about one and a half inches apart.
* Bake for 8-9 minutes.
* Cool.

Cream Cheese Filling (Actually I only used about 2/3 of this recipe. If you make the whole thing, I bet the extra would be good on graham crackers.)
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

* In a mixer, cream butter, cream cheese and vanilla.
* Gradually add sugar and mix until smooth.

Slap some filling on a cookie, add similarly-sized cookie on top, and press the sandwich closed to spread the filling out. You can use another cookie to scrape off the filling that squeezes out the sides, and let that cookie be the bottom half of your next sandwich. Capiche?

Makes about 50 cookie sandwiches if you make them small. Store them in the fridge; they're good cold.

So you mix up the very easy cookie dough and spoon it out on parchment paper...

If you want perfect circle cookies, you can chill the dough and roll it into balls before placing on the parchment... but c'mon, that's not worth the trouble.

Let the cookies cool down and harden while you make the filling:

Then just make a sandwich!

Taste test for quality assurance.

Mmmmm.... I thought of sprinkling green sugar on the outside of the filling to be even more Christmassy, but decided that would be overkill.


Ashley R. said...

Rachel, i made these last night, they are wonderful! thanks for the recipe...
I'm taking them to my frassati meeting (www.frassiti.org)


Rachel Gray said...

Cool, I'm glad someone could use the recipe! I like 'em too. I'd never heard of the Frassati society till today. :)