Red Velvet Cookie Sandwiches


Adapted from Paula Deen’s Red Velvet Sandwich Cookies from foodnetwork.com

First things first, I made my red velvet cookies blue. They were for a friend that just found out she is having a boy! Celebrate everything, I always say, and with food!

The cookies were soft like cake and the filling wasn’t too sweet and perfectly loaded with coconut. Truthfully, I thought that they tasted like cupcakes but just looked like cookie sandwiches. They froze really well and tasted just the same coming out of the freezer. I’d definitely make these again:)

Yields 11 medium size sandwiches. I would make them even smaller because you are serving/eating two cookies in one portion.

Ingredients
Cookies:

1 1/2 cup flour
2 T. cocoa powder
1 t. baking powder
1/4 t. baking soda
1/2 t. kosher salt
3 T. butter
1 cup sugar
2 eggs
2 T. milk
2 T. apple cider vinegar
1 t. vanilla extract
1 T. red food coloring ( I used blue, of course)

Icing:
8 oz. lite cream cheese, softened
6 T. butter, softened
1 t. vanilla
1 3/4 c. powdered sugar
1 1/2 c. shredded coconut
1/2 cup pecans, ground up

Directions
To make the cookies, combine dry ingredients into a small bowl. Set aside. In a cup, combine vinegar and milk. Set aside. In a large bowl, combine butter and sugar. Beat. Add eggs, milk mixture, vanilla, and food coloring. Blend together with the beater or hand mixer. Stir in the dry ingredients.
Preheat oven to 350 degrees. Using a spoon, make small cookies on the pan. Bake for 10 minutes. They should be cake like and slightly browned on the bottom.
Meanwhile, make the frosting. In a small bowl, beat the cream cheese and butter together. Slowly add remaining ingredients, beating it on low until combine. Set aside.
Once cookies are cooled. Frost the bottom of one cookie. Top with another cookie. Roll outside edges of cookie in the ground pecans and serve.
I placed my cookies in the refrigerator until I served them.

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