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Red Velvet Cookies Recipe

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Ingredients

2 one ounce squares unsweetened baking chocolate
1/2 cup butter
2/3 cup brown sugar
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon Salt
1 egg
1 tablespoon red food coloring
3/4 cup sour cream
2 cups flour
1 cup semi-sweet chocolate chips
Frosting
1/4 cup softened butter
4 ounces softened cream cheese
1/2 teaspoon Vanilla Extract
2 cups confectioners sugar

Directions

Preheat oven to 375°. Line cookie sheets with parchment paper or foil, spray with Pam. Unwrap chocolate squares, break. Put in small bowl, microwave for 90 seconds on high. Stir until smooth, put aside. Combine butter and sugars in bowl. Beat on medium until smooth. Add baking soda and salt, beat on medium for 1 minute. Add egg, beat 1 minute. Add red food coloring, beat for 30 seconds. Add melted chocolate, beat 1 minute. Mix in half of flour on low speed. Then mix in sour cream. Add rest of flour and beat. Mix in chocolate chips by hand. Spoon dough onto cookie sheets. Bake at 375° for 9-11 minutes. Let cookies cool, bake the next batch. To make frosting: mix butter with cream cheese and vanilla until smooth. Add sugar until frosting is the right consistency. Frost the cookies. Will make about 3 doz. cookies.

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white velvet sugar cookies

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butter
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almond extract
vanilla

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unsweetened cocoa powder
baking soda
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(8 ounces each) cream cheese
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McCormick® Pure Vanilla Extract
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Glossary Terms

indian red rice Glossary Term

A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.

thai red rice Glossary Term

A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.

indonesian red rice Glossary Term

A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.