Red Velvet Cookies
Last weekend Jeff and I went to an installation dinner for our local Chamber of Commerce. His company had a table and he graciously invited me. :) He knows I enjoy these events (any event for that matter) Something I can dress up for and enjoy mingling with fellow grown-ups. :) This particular event always brings back some wonderful memories of serving in the Women's Division of the Provo/Orem Chamber of Commerce.
At some point in the evening the women at the table were talking about the KitchenAids sitting on their counter tops. A couple hadn't used them at all. One joked about placing baking utensils near her KitchenAid just to make it look like she used it on occasion. :) Others agreed that they bought theirs simply for the look. I told them I would make them something, just to show them what they were missing out on.
This is what I delivered to their office this afternoon. Maybe I'll make it a weekly delivery. :)
Red Velvet Cookies
1/4 cup butter, softened
1/4 cup shortening, softened
1 cup sugar
1 large egg
1/4 cup sour cream
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/3 cup unsweetened cocoa
1-2 tbs. red food color
Cream Cheese Frosting (recipe below)
Preheat oven to 375°.
Cream together butter, shortening, and sugar until fluffy.
Add egg, sour cream and vanilla extract and mix until combined.
Sift together flour, soda, cream of tartar, salt, and cocoa.
With mixer on slow speed add to wet ingredients in bowl of mixer just until combined.
Add red food coloring and beat on medium speed. It should be a deep red color.
Drop dough by tablespoons on parchment lined baking sheets.
Bake at 375° for 10-12 minutes or until cookies spring back when lightly touched.
Allow to cool 5 minutes on baking sheet then transfer to wire rack to cool completely.
Frost with Cream Cheese Frosting.
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 tsp lemon zest
1/2 tsp pure vanilla extract
1/2 pound confectioners' sugar (approximately 2 cups)
Mix the cream cheese, butter, lemon zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.