These Red Velvet Snowflake Cookies are just perfect to make as soon as the cool weather hits!
Serves: 3 dozen cookies
Ingredients
Red Velvet Snowflake Cookie:
1 cup butter
1½ cups powdered sugar
1 egg
1-2 tablespoon red velvet emulsion
1 teaspoon vanilla extract
1 tablespoon dark chocolate cocoa powder
¼ cup melted chocolate chips (Ghirardelli 60% cacao)
3 cups flour
2 teaspoons baking powder
1 tablespoon dry buttermilk
1 teaspoon salt
Royal Icing:
2 pounds powdered sugar (each pound of powdered sugar is about 4.5 cups of powdered sugar)
⅓ cup + 1 tablespoon meringue powder
¾ cup warm water
1-2 teaspoons vanilla extract
Instructions
Red Velvet Snowflake Cookie:
- Cream the butter and sugar in a mixer with a flat blade attachment.
- Add egg, mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.
- Blend in flour baking powder, dry buttermilk, and salt.
- Mix until dough pulls away from the paddle and begins to form a ball.
- Roll out in between wax paper sheets or flour the surface.
- Cut into the desired shape with cookie cutter.
- Bake on Parchment lined baking sheet at 400 degrees for 7-9 minutes.
Royal Icing:
- Mix powdered sugar and meringue powder on low for 1 minute until it’s fully blended.
- Add water and extract and mix on low until it’s mixed well.
- Then turn mixer on medium and beat until the icing is stiff 8-10 minutes.
- Add water to thin to the consistency you need. (add drops at a time!)
- You can store royal icing at room temperature or in the refrigerator for a few weeks.
- Whip it if it becomes separated.
- I added a few drops of Ivory Americolor Food Coloring. It gives the cookies an antique type of look.
Source: createdby-diane.com