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Red and White Velvet Cookies

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An elegant, crisp, buttery red velvet cookie with a delicious white chocolate contrast.

  • Hands-On Time: 20 Minutes
  • Total Time: 40 Minutes
  • Servings: 4 dozen cookies
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Signature Red Velvet Cake Mix
  • 6 Tbsp. butter
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 bars (4 oz. ea.) white chocolate, broken into pieces

Baking Instructions

  1. Combine cake mix, melted butter, egg and vanilla in large bowl with wooden spoon until blended.
  2. Shape dough into a 12-inch log. Wrap in wax paper; seal with plastic wrap. Refrigerate 1 hour or overnight.
  3. Preheat oven to 350°F. Grease baking sheets. Cut cookie dough log crosswise into ¼-inch thick slices. Arrange on baking sheets.
  4. Bake 10 to 12 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack.
  5. Place white chocolate and butter in microwave-safe dish. Microwave on High 1 minute or until chocolate is just melted; stir until smooth.
  6. Spread one half of each cookie with the melted chocolate mixture. Allow cookies to rest until chocolate is set.
  7. Baking Tip: For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

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Tips

DIY Confetti Cake

DIY Confetti Cake

Making your own confetti cake is more fun and easier than you think. Just add sprinkles!


Spliting cake layers

Spliting cake layers

I have found when I need to split one layer into two I use thread to cut through the cake. It is easier than trying to get them even using a knife. Once I get the thread even around the cake I cross the two ends and pull them crosswise which cuts the layer of cake into two pieces. You can also use dental floss but make sure it is not flavored as it sometimes will leave the taste behind on the cake.





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