Saturday, February 4, 2012
red velvet gooey butter cookies
My kids couldn't get enough of these and the sister missionaries really enjoyed them when they came for dinner. It's such an easy recipe. A keeper for sure! I might experiment by throwing in some white chocolate chips next time. Mmmm!
red velvet gooey butter cookies (adapted from blog: Taste and Tell)
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 box red velvet cake mix
1 tablespoon water
confectioners' sugar for sifting
In the bowl of a mixer, cream together the cream cheese and butter. Beat in the egg then the vanilla. Add the water. Beat in the cake mix until completely combined. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees. Roll the chilled dough into tablespoon sized balls. Place on an ungreased baking sheet. Bake in the preheated oven for 12 minutes. Remove to a wire rack to cool.
What I have to say- to begin, I rolled the balls into powdered sugar before baking but found that the sugar absorbed into the cookie so I decided to sift some powdered sugar over the cookies after baking them. We got double the sugar which was probably a good thing.