Red Velvet Cake? Cookie?

When I first moved to the states everyone was introducing me to new foods that I hadn’t grown up with in Canada….for instance one of my favorite desserts…Red Velvet Cake, which is a delicious fluffy cake with cocoa powder, buttermilk to lend a tang, and covered in cream cheese frosting topped with walnuts.

It’s heaven. I wanted to try and recreate something more portable, and thought of trying a whoopie cookie recipe I had found but with a red velvet cake concepts…now I’m sure there might be other versions of this out there..doesn’t take a genius…but indulge me by making a batch and trying not to devour too many.

Quick note: For this recipe you must use gel food coloring, it can be found at specialty baking stores or online.

Red Velvet Whoopie Cookies
– Makes 16 small whoppie cookies.
For the Cookies:
2 1/2 cups all-purpose flour
3 tablespoons dark unsweeted cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup plus 2 tablespoons buttermilk
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
1 tablespoon vegetable shortening
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red gel food coloring

For the Filling:
3 cups confectioners sugar (powdered sugar)
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup toasted walnuts, coarsely chopped

For the Cookies:
Prepare two baking sheets with silpats.

In a large bowl sift together flour, cocoa powder, baking soda and salt, set aside. In another small bowl whisk together canola oil and buttermilk, set aside.

In the bowl of a stand mixer fitted with a paddle, cream the butter and shortening until smooth. Scrape down the bowl and add te sugars, beat until fluffy, about 3 minutes. Add the egg and vanilla, beat until combined. Scrape down sides of the bowl and add the red gel food coloring, mix on low speed to incorporate. Keep mixer on low speed, add flour mixture, alternating between flour and buttermilk mixture – start and end with flour – until just combined. Scrape down the sides of the bowl, give a quick mix. Remove from machine cover with plastic wrap and refrigerate for about 20 minutes. Meanwhile preheat the oven to 350 degrees F.

Remove the batter from the fridge, and using a 1 tablespoon scoop, drop a tablespoon of dough onto the prepared baking sheet, leaving 1-inch space. Bake for 14 minutes, or until tooth pick comes out clean. Let the cookies cool completely on the baking sheet, and prepare the filling.

For the Filling:
Sift the confectioners sugar into a bowl and set aside.

In the bowl of a mixer fitted with the paddle attachment beat the butter until completely smooth. Add the cream cheese and beat until combined. Add confectioners sugar, vanilla and salt and continue to beat until smooth. DON’T OVERBEAT!

To assemble the Whoopie cookies, spread the walnuts on a plate. Turn the cookies flat side up and using a 1 tablespoon scoop drop filling onto the flat side of the cookie. Place another cookie flat side down on top of the filling. Turn the whoopie cookie on its side and roll in walnuts. Repeat this process until all cookies are used, and keep refrigerated.

They will hold for 3-4 days in a refrigerated closed container.

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Enjoy!  Oh we also got our first snow – extremely early, but all gone now, and I captured it!

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2 thoughts on “Red Velvet Cake? Cookie?

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