Tuesday, February 14, 2012

Red Velvet Cookies

Happy Valentine's Day! I think Valentine's Day is a fun holiday. Regardless if you have a significant other or not, you can still go out and have a good time. You can send your friends and family valentines and there are so many delicious desserts you can make to share with your friends, family and co-workers. My office is having another potluck today, so I decided to make a valentine themed dessert. I came across this recipe yesterday. I have always wanted to try a red velvet recipe, but up until last night, I never got around to it. These cookies are a great alternative to red velvet cake (though I am looking forward to attempting one some day). This recipe makes a lot of cookies and they stay nice and fluffy thanks to the whipped egg whites. I did not crumble up any cookies to sprinkle on top. I needed to have more cookies this time around. I hope everyone has a terrific Valentine's Day. ENJOY!

1 cup shortening
1 cup sugar
3/4 cup packed brown sugar
3 eggs, separated
2 teaspoons red food coloring
4 cups all-purpose flour
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 cups (12 ounces) semisweet chocolate chips

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1/8 teaspoon salt
3 to 4 tablespoons 2% milk

1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring.
2. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips.
4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool completely.
5. In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside.
6. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.

Nutritional Facts
1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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