Red Velvet Snowflake Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring. , Combine flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. Remove to wire racks to cool completely., In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble 8 cookies and set aside. , Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.

Steps:

• PREHEAT oven to 350°F.
• Spray a 16 3/4 x 11 3/4 x1 inch rimmed baking sheet with no stick spray.
• IN A MEDIUM BOWL beat shortening, sugar, vanilla and salt until light and fluffy. Add egg, Mix again to incorporate.
• IN A SMALL BOWL combine cocoa and red food coloring. Add cocoa mixture to creamed mixture. Add buttermilk and flour alternatively, beginning and ending with buttermilk.
• IN A SMALL BOWL combine soda and vinegar. Add to batter, beating well. Pour batter into prepared pan.
• BAKE 12 min.or until toothpick inserted in center comes out clean. Remove from oven. Place on wire rack to cool.
• USING A 5-INCH SNOWFLAKE CUTTER cut 12 pieces from the cake.Cut 4 smaller pieces with a 2 inch cutter.
• TO MAKE THE FROSTING in a small saucepan combine brown sugar and 2 Tbs butter over medium heat. Stir until sugar dissolves. Bring to a boil remove from heat.Add to cream, whisking well. Transfer to a heat resistant bowl.Let cool 1 hour, stirring occasionally.
• IN A LARGE BOWL combine remaining 3 TBS butter and cream cheese. Beat on med. high until smooth.Add vanilla. With mixer running, slowly add cooled brown sugar mixture. beating until combined. Gradually add confectioners sugar mixing until completely smooth.Refrigerate at least 30 minute before using.
• TO ASSEMBLE CAKES, place 4 lg snowflakes on 4 individual plates. Pipe icing along the spokes of each snowflake, top with another snowflake, repeat icing. End with a mini snowflake and pipe a rosette on top Garnish with edible glitter.

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.