Red Velvet Cookie
Here is a recipe from 2011- Now you can turn these into sandwich cookies, just frost and place another cookie on top.
8oz of white chocolate
1 stick of unsalted butter
2 1/4 cups of unbleached all-purpose flour
2 teaspoons of baking powder
pinch of salt
4 large eggs
2 cups of raw sugar
1 teaspoon of real vanilla extract
2 table spoons of red food coloring
4oz of cream cheese – soften
1/2 cup powdered sugar
1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing
1 teaspoon real vanilla extract
In a large bowl mix together the flour, baking powder and salt.
In a double boiler place white chocolate, broken up with the butter; keep over the heat until 2/3 of the way melted, then remove and whisk until smooth.
In the stand mixer place eggs, vanilla, red food coloring and raw sugar and beat until smooth. Now slowly add the chocolate mixture into the egg mixture. The chocolate should be cool enough not to cook the eggs, but just in case add the chocolate mixture very slowly. Once combined and smooth add flour mixture a third at a time. Once all combined, remove bowl from mixer, cover and chill for at least 4 hours, it is best overnight.
Preheat oven to 350 degrees.
With your hands, roll the dough into 1 inch balls, place on parchment lined cookie sheets, about 2 inches part, slightly flatten to prevent them from rolling around. Only roll enough at a time to bake, these do not do well if they sit a room temp prior to baking.
Bake for about 12 minutes; once the start to crackle on top and the surface is dry to the touch. You should be able to lift the edge of a cookie with a spatula and it holds together. Remove from the oven and with a bit of quickness slide the cookies and parchment paper from cookie sheet onto a cooling rack.
While cookies are cooling place all the ingredients for the icing into a bowl and blend until smooth - now I do not like a real sweet icing, if the icing is not sweet enough for you just add more sugar. Frost cooled cookies, take the less perfect cookies, place in a ziplock bag, crush, and sprinkle on top of cookies - enjoy.