Mmmm… red velvet cake + True Blood.
Every Sunday, E comes over for a little True Blood watching party. I normally have a little snack or a dessert waiting, but this weekend caught up with me, and I didn’t have anything ready by the time she arrived.
It’s a little apparent with the past few posts that I’ve had a lot of yummy cream cheese frosting left over (which is my new favorite, p.s.). So I needed something quick and easy that used cream cheese frosting. Luckily, I ran across Joy the Baker’s ‘Red Velvet Black and White Cookies’. I got to work on them, changed it up a bit and in no time at all, E and I were enjoying a little Bill & Eric (so much yumminess!).
Red Velvet Cookie Sandwiches
Source: Adapted from Joy the Baker (love her!)
Makes 10 large cookies
1-1/4 c all-purpose flour
1 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking soda
5 tbsp butter, at room temperature
3/4 c sugar
1 tbsp red food coloring
1 tsp vanilla
1/2 c buttermilk
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.
Using a mixer, beat butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet. Spread the batter out with a butter knife, but don’t make them completely flat. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
Once cool, frost half with cream cheese frosting and sandwich the rest together.