Stuffed Red Velvet Cookies
Stuffed Red Velvet Cookies
In my wanderings to find the perfect red velvet cookie, I came across this recipe. It looked wonderful, so I tired it. However, I did not make the stuffing. I simply made the cookie. I had to mail these to Gregg, and cream cheese needs to be refrigerated in transport. I’m STILL hearing from soldiers about how amazing these cookies are, a good week after they were eaten.
I’m going to go ahead and post the recipe with the stuffing, because it’s my intent to make them that way when I don’t have to send them 8,000 miles. I’m also going to borrow the picture from the original blog until I can take my own.
FOR THE FILLING:
6 ounces room-temperature cream cheese
⅓ heaping cup toasted, chopped pecans
¼ cup confectioner’s sugar
1 teaspoon vanilla
FOR THE COOKIES:
½ cup butter
1 cup white sugar
3 tablespoons red food coloring
2 teaspoons vanilla
1 teaspoon milk
½ teaspoon white vinegar
1½ cups finely ground oatmeal
1¼ cups flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 small bowls
sharp knife and cutting board (to chop pecans)
Preheat oven to 350° degrees F.
Toast pecans by placing pecans on a cookie sheet. Put in 350° degrees F oven for 10-12 minutes, stirring regularly, watching closely to keep from burning.
Roughly chop toasted pecans.
Add all the filling ingredients to a small bowl and mix with a spatula until well blended. Let the mixture cool and solidify in the freezer.
Cream together butter and sugar. Add the egg and mix well. In a small bowl, whisk together the vanilla, food coloring, milk, and vinegar. Add to the creamed ingredients. Mix until smooth.
In another large mixing bowl, mix together the dry ingredients. Slowly add the dry ingredients to the creamed ingredients. Mix until evenly combined.
Shape dough into balls—about 2 tablespoons each. (I did 1 TBS balls and baked them without filling at 350° degrees F for 10-12 minutes)
Remove the filling mixture from the freezer and stuff each dough ball with 1 teaspoon of the mixture. Put the stuffed dough balls in the freezer for 5 minutes to firm up.
Place chilled dough balls about 2 inches apart on parchment paper-lined cookie sheets.
Bake at 350° degrees F for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
32 cookies unstuffed, 16 cookies stuffed
|Low in cholesterol
Very low in sodium
No Trans Fats
I ground my oatmeal in my food processor. You can use that or a blender.
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