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Cookies & Bars

Red and White Velvet Cookies

Duncan Hines Recipe shared by:
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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

Low Fat Brownies

Low Fat Brownies

Substitute equal amounts of unsweetened applesauce for the oil and equal amounts of egg substitute (ex. Egg Beaters) for eggs.


how to store cookies

how to store cookies

I've found that cookies keep best in zip-tight plastic bags. Well wrapped in aluminum foil and placed in a zip-tight bag, they can also be frozen for up to two months. Always cool then completely before storing.





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