Sunday, May 29, 2011

Making Whoopie ~ Again.

I love that it's Sunday ~ Family Day ~ and not the end of the weekend!  Three day weekends are just about the best invention ever, don't you think? 

Another fabulous invention is the flavor of red velvet.  Red velvet filled cookies = heaven on a plate!  This particular recipe is very cocoa heavy and therefore pretty dark.  You have to squint to see the red in them!  But if you would like yours to be more red in color you can use less cocoa (as little as 1/4 cup) to brighten them up.  In my world less chocolate never makes much sense, but that's just me.  You do what makes you happy. :-)

Okay, here we go.  You will need:  2 1/2 cups flour, 1 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsalted butter at room temperature, 1/2 cup vegetable shortening, 1/2 cup packed brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla, 1/2 ounce red food coloring and 1 cup buttermilk.

Start by placing a rack in the center of your oven and preheating it to 350 degrees.  Line two baking sheets with parchment paper.

Sift the first five ingredients together in a bowl and set aside.  In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and sugars on low until just combined, increase the speed to medium and beat for about 5 minutes to a fluffy and smooth consistency.  Add the eggs and beat well.  Add the vanilla and food coloring and beat until blended.

Add half the dry mixture and half the buttermilk and beat until blended.  Scrape down the bowl, add the remaining dry mix and buttermilk and beat until completely combined. 

Drop about two tablespoons of the mixture onto one of your cookie sheets for each cookie.  Space them about two inches apart. 

Bake for about 10 minutes, until they spring back when pressed gently in the center.

Let them cool for about 5 minutes on the cookie sheet---

Before transferring them to a rack to cool completely.

I'll be back in a little while with a wonderful filling recipie for you.  Until then, happy baking!

xoxo, a.

No comments:

Post a Comment

Dear friends,
Thank you for taking the time to comment! ! I want this to be a space of free and open dialog, within the boundaries of respect and basic human kindness. Whether we are in agreement or not, all comments will be published so long as they meet that requirement.
xo, Anita