A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
- 6 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon cornstarch
- 1 box Duncan Hines® Red Velvet Cake Mix
- 2 large eggs
- 1 teaspoon lemon zest
- Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
- Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
- Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Store in airtight container with wax paper or parchment separating layers.
Tips:
- For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
- For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
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Reviewed by: recoverybabe
Posted: Wed March 3, 2010
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These were actually pretty bad. Not very flavorful, not sweet and a pain to make. IF I ever make these again, I would add sugar or maybe white chocolate chips. I was really disappointed and threw them away.
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Reviewed by: azzarria7
Posted: Fri February 26, 2010
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Wow! My new favorite cookie-both for eating and baking! They are really easy and yummy. Hard to eat just one but since they are small maybe two! I lovethat they are light and chewy with just the faintest hint of the lemon zest. I sprinkled a bit more powndered sugar on them while just out of the oven. They would be very pretty at Xmas as well. Will have to try with the cream cheese as the other reviewer did.
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Reviewed by: Adele66
Posted: Thu February 11, 2010
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This is a very cool way to do Red Velvet. I also mixed it up by drizzlling cream cheese frosting on the top (just a little) which makes them richer and great for special VDay gift. Thanks!
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Reviewed by: keriksen
Posted: Thu February 11, 2010
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I made these for work and they were a hit! They are not to sweet, which I think everyone likes.
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