Ok, this recipe needed a “do over.” A huge part of the online baking community is about sharing, that’s a large part of why we do this: a shared love of food and cooking it. We all see recipes and foods online or in cookbooks that we like and it’s perfectly fine to go ahead and make them and then to write about your experiences. But, and here’s the point… I saw this recipe for yummy cookies on Caroline’s Chocolate & Carrots blog and thought I’d see how they turned out since I have more than one friend these days who has a reaction to flour products but still likes a sweet, baked treat.
In my haste yesterday to:
I hit the “publish” button on my WordPress post instead of “save draft” which inadvertently posted a half baked article which didn’t give any credit to Caroline and her recipe at all. Luckily for me, she was very understanding and polite about it… Sorry Caroline..
Anyway, here is the recipe and they are really great cookies so you must bake them!
One of the first things I do before I bake is set all my ingredients out and all of the equipment I’m going to be using… This is called mise en place or putting everything in it’s place. You can read more about that term here…
Bake for approx 14 mins or until the tops begin to crack. They will have a shiny gloss finish to them.
Haha… my first embedded video..
Points to consider:
If you are using a convection oven adjust the temperature down by about 25 degrees and you can usually reduce your bake time by a minute or two. Keep an eye on your cookies as all ovens vary a little.
Many variables can affect your baking… humidity, altitude and the age of your products. For example, the older the flour is the drier it can be, therefore often requiring the addition of more liquid than normally called for just to get it to the right consistency… don’t panic, there is NO FLOUR in this particular recipe, this was just an example of a variable.
Enjoy and happy baking!
Red velvet, while synonymous with Valentines Day and now popular for weddings, is just plain gorgeous to look at. To be totally honest, red is my absolute favourite colour and any chance I get to wear it, look at it or eat it I do. Not that many red foods around when you think about it… and I don’t really eat very much red meat.
Sooo let’s get busy and make some delicious red velvet cookies to be enjoyed and shared all year around. But wait, just think how cute they would be for Christmas or Valentine’s Day as well!
This recipe calls for Dutch Processed Chocolate. So what’s the difference between that and regular unsweetened cocoa powder you ask? First off, Both types of cocoa powder are unsweetened and therefore bitter when tasted alone.
| Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder:
Has been treated with an alkali to neutralize its natural acidity. Because it’s neutral and doesn’t react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.
|| Unsweetened Cocoa:
Has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
Ok, on to our recipe:
3 1/4 cups (355 grams) all purpose flour
1/4 cup (75 grams) unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3 Tablespoons of Red Food Coloring.. I used the gel type
For Red Velvet Cookies:
1. In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the food coloring then beat until combined.
Add the flour mixture and beat until you have a smooth dough.
3. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough toroll.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
5. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired
shapes using a lightly floured cookie cutter and transfer cookiesto the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight
container. Store between layers of parchment paper or wax paper.
Makes about 36 – 4 inch (10 cm) cookies.
BEST frosted with a cream cheese frosting. I use the recipe on my site here and thin it with some milk to make it more like a glaze if I don’t want heavy frosting. Also, I have rolled out fondant into the same shape as the cookie and placed it on top of a thin layer of the frosting which gives a nice finish!
For a final finish on my fondant covered cookies I used an impression mat to make pretty patterns.. and then dusted with pearl dust.. there is no limit to what you can do with these or any other cookies! Happy Baking!
After many emails and requests on how to do this I am going to do a quick post. I have used coloured sugars on many cookies and cupcakes and it’s really simple to make your own. I’ve even made it with a pearlized sheen. It all depends on the food colouring you choose. The main thing to keep in mind is that you must use a POWDERED form of food colouring. Any liquids or gels will just melt the sugar and you’ll have a colourful but sticky mess.
I try to buy a coarsely ground sugar for my decorating sugars just so it gives a little more impact, or you can always use regular white sugar if that’s all you can buy or have on hand.
To be on the safe side you should probably start off with just a little of the food coloring and see what shade you get after you shake it (with the lid on tightly of course!). You can then adjust it and make it darker by adding a little more coloring until you get the desired shade you are after.
Store your sugars in a dry space so they don’t clump up from moisture.