Skip to content

Instantly share code, notes, and snippets.

@asmallteapot

asmallteapot/georgia_red_velvet_cookies.mdown

Forked from jeremyjbowers/georgia_red_velvet_cookies
Created September 19, 2012 16:13
Show Gist options
  • Save asmallteapot/3750537 to your computer and use it in GitHub Desktop.
Save asmallteapot/3750537 to your computer and use it in GitHub Desktop.
Download ZIP
Georgia Red Velvet Cookie Recipe
Raw
georgia_red_velvet_cookies.mdown

Georgia Christmas

(Red velvet sandwich cookies)

Recipe contains two parts: Cookies and frosting.

Cookies

(One batch makes 12-15 sandwich cookies)

Ingredients

  • 2 1/2 cups White Lily flour (or other low-protein flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 tablespoon dark cocoa
  • 1 egg
  • 2 ounces buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon apple cider or plain vinegar
  • 2 sticks unsalted butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 oz. bottle food coloring

Directions

  • Heat oven to 375 degrees F (we set ours to 380, but that’s our oven for you!).
  • Sift together the flour, salt, baking soda and cocoa powder in a mixing bowl.
  • Combine the egg, buttermilk, vinegar and vanilla in another bowl.
  • Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined.
  • Turn off mixer, pour in food coloring, and use a spoon to blend enough that red won’t spatter as you mix. (Leaving mixer on low and using squeeze bottle to add coloring slowly also works.) Blend until evenly red.
  • Use two-tablespoon measure (like for coffee) to scoop onto silicone mat or parchment-lined baking sheets, six cookies per sheet. A second small spoon to scoop dough from measuring spoon helps!
  • Bake for 13 to 15 minutes. When cool enough to touch, move from cookie sheet to cooling rack.

Icing

(One batch ices about 25 sandwich cookies)

Ingredients

  • 1 pkg. cream cheese
  • 1 lb. box powdered sugar
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped roasted, salted pecans, plus a whole pecan per cookie

Directions

  • Cream first four ingredients well, probably in a powered mixer.
  • Add chopped nuts and mix thoroughly.
  • Put icing in pastry bag with no tip, just a collar — or with really fat round tip!
  • Pipe frosting on bottom of one cookie, top with another, and press. It's less frosting than you think.
  • Pipe a nickel-sized dot of frosting on top and finish with a whole pecan.
Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment