Thursday, February 13, 2014

Red Velvet Oreos

On Tuesday I brought you Red Velvet Cupcakes.  Today I’m bringing you Valentine’s Day Red Velvet Oreos!  Again, I love red themed desserts-so romantic!  I only break them out at this time of year because well, it so appropriate.  I’m so excited for Valentine’s Day. Gavin and I will be staying at home, but I will be cooking (I am excited for this!:))

These cookies are so adorable-and actually pretty easy.  Way easier than I thought they would be and you get so many cookies in return!  Since they're so teeny (smaller than an oreo cookie but that’s depending on the kind for cookie cutter you use!), you can get away with eating lots!

 

Need more ideas? I’ve got you covered!

Better than Sex Cupcakes

Linzer Cookies

The Baked Brownie

Nanaimo Bars

Valentines Day Oreos

Makes 2 ½ dozen cookies (using a 1 ½ inch cookie cutter)

INGREDIENTS

For the cookies:

1⅓ cups all-purpose flour

¾ cups white sugar

½ teaspoon salt

½ tablespoon baking powder

2 tablespoon cocoa powder

¼ cup cornstarch

3 tablespoons vegetable shortening

3-4 tablespoons water (add 1 tbsp. at a time)

1 egg, at room temperature

1 teaspoon red gel food coloring

for the frosting:

¼ cup vegetable shortening

2 cups powdered sugar

½ teaspoon vanilla extract

2 teaspoon white sugar

1½ tablespoon hot water

DIRECTIONS

for the cookies:

In a stand mixer fitted with a paddle attachment, mix the flour, sugar, salt, baking powder, cocoa powder & cornstarch until well combined.

In a small saucepan, melt the shortening. Beat in the shortening & the egg. Add to the stand mixer & place on low. Add in the gel coloring and mix.

Slowly stir in 1 tablespoon of water at a time with the stand mixer on low-med to knead. I used a total of 4 ½ tablespoons. If it gets too sticky add in some flour. Continue to knead until smooth. Wrap in plastic wrap & place in the fridge. Chill for about 30 minutes.

Preheat the oven to 325 degrees.

Unwrap the dough & roll out between two sheets of parchment paper-about 1/16^th inch thick. Using a 1 ½ inch cookie cutter, cut out the cookies and place on a baking sheet lined with parchment paper. Freeze for about 5 minutes. Bake for 7-8 minutes, then transfer on a cooling rack.

for the frosting:

In the meantime, make the frosting. Combine the powdered sugar, white sugar, shortening & vanilla. Add the hot water and beat until smooth.

assembly:

Once the cookies have cooled, pipe the frosting in the center, then place another cookie & press together lightly

Store in an airtight container for up to one week.

Source: minimally adapted from Something Swanky, originally from Café Sucre Farine, Oreo Filling from Cookies & Cups