Red and White Velvet Cookies

1
Duncan Hines(R) Canada 0

"An elegant, crisp, buttery red velvet cookie with a delicious white chocolate contrast."

Ingredients 42 m {{adjustedServings}} servings 107 cals

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
  2. 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.
  3. 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. Place on cool baking sheets about 2 inches apart.
  4. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
  5. 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.
  6. Dip each cookie into chocolate to coat half of cookie. 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.
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Footnotes

  • Tips:
  • For best results, bake only one sheet of cookies at a time. If two are baked at time, rotate sheets midway through baking.
  • For variation, top white chocolate with chopped pistachios or pecans, crushed peppermint candies, crushed pretzels, praline crunch, colored sugar or other cookie decorations before it is set.
  • Do NOT thin white chocolate with butter, margarine or water. Moisture will cause the chocolate to seize or tighten.
  • Place melted white chocolate in a freezer-weight zippered plastic bag. Snip a very small hole from bottom corner and drizzle white chocolate over top of cookie in place of dipping half of cookie.
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Reviews 1

  1. 2 Ratings

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churst82lsu
2/20/2013

The white chocolate is very nice when paired with the red velvet.