Red and White Velvet Cookies

Name: Red and White Velvet Cookies
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 48
Cuisine: Global
Ingredients: 118 milliliters butter; 340 grams bars white chocolate premium baking bars, broken into pieces; 1 large egg; 1 package Duncan Hines® Red Velvet Premium Cake Mix; 1 teaspoon vanilla extract; 2 Tbsps vegetable shortening

Red and White Velvet Cookies might be just the dessert you are searching for. One portion of this dish contains about 1g of protein, 7g of fat, and a total of 104 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 48. If you have velvet premium cake mix, butter, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 42 minutes.

Instructions

Melt butter; set aside to cool.

Ingredients you will need

Butter

Place cake mix, egg, cooled butter and vanilla in large mixing bowl.

Ingredients you will need

Cake Mix

Vanilla

Butter

Egg

Equipment you will use

Mixing Bowl

Mix by hand until well blended and dough is formed.

Ingredients you will need

Dough

Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Wax Paper

Preheat oven to 350 degrees F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Wax Paper

Knife

Oven

Place on cool baking sheets about 2 inches apart.

Equipment you will use

Baking Sheet

Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute.

Equipment you will use

Oven

Transfer to wire rack to cool completely.

Equipment you will use

Wire Rack

Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.

Ingredients you will need

Unsweetened Baking Chocolate

Shortening

Dip

Equipment you will use

Microwave

Bowl

Dip each cookie into chocolate to coat half of cookie.

Ingredients you will need

Chocolate

Dip

Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.

Ingredients you will need

Dip

Equipment you will use

Wax Paper