“Kindness is like snow, it beautifies everything it covers.” -Kahlil Gibran
It’s feeling like winter in Austin today, so why not go with snowflakes. We don’t usually get snow here, but it’s chilly and wet and about as close as we are going to get before it warms up to 70 degrees this week. For day 9 of the 12 Days of Christmas Baking, we went with a red velvet cookie. I’m a big red velvet fan, just like a lot of people out there. So I figured why not give this cookie from Created by Diane a try. We have made a few minor adjustments to the recipe, but the inspiration came from her red velvet cutout cookies that she made for a valentines heart cookie.
The red color of the cookie pairs perfectly with the confectioners sugar icing. And the white contrast really makes the cookie stand out in a tray of cookies. You could easily make these and frost with royal icing and decorate many cookie cutouts for a variety. Even edible glitter would look beautiful on these cookies.
The recipe calls for a red velvet emulsion from LorAnns. Usually you can find this at baking supply stores, or if you are having no luck there, you can order directly from LorAnns website.
If you have missed days 1 – 8 of the 12 days of baking, you can find all the recipes here. I’m still declaring the peppermint bark as my favorite, but we still have three more days, and some yummy recipes to come.
Go ahead and give this recipe a try. We would love to hear how you do with it. And don’t forget to save some for yourself.
- 1 cup butter
- 1 1/2 cups confectioner's sugar
- 1 egg
- 1 tablespoon red velvet emulsion
- 1 teaspoon vanilla extract
- 1 tablespoon Dutch processed cocoa powder
- 1/4 cup chocolate chips, melted
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dry buttermilk
- 1 teaspoon salt
- 1 cup confectioner's sugar
- 1 tablespoon milk
- 1 tablespoon light corn syrup
- Heat oven to 400°
- Cream butter and confectioner's sugar in a stand up mixer with paddle attachment.
- Add egg, mix in red velvet emulsion, vanilla, cocoa powder and melted chocolate.
- Blend in flour, baking powder, dry buttermilk, and salt.
- Mix until dough pulls away from paddle and begins to form ball. Roll out onto floured surface and cut with cookie cutter.
- Bake on parchment lined baking sheet for 9 minutes.
- Combine confectioners sugar, corn syrup and milk in a bowl. The consistency will be very thick and hard to stir. Place in a pastry bag and pipe the icing onto the cookies.