Red Velvet Cookies

These are some of my favorite cookies!  They are rich and decadent.  If you are making these for a party and will use them that day, they can stay out.  If you are going to keep them overnight, they need to be refrigerated.  These will stay good in the refrigerator for a week.  This recipe makes about 35 small cookies, using a number 40 scoop, but you can make them any size you like.

all purpose flour       2 c.

baking soda             1/2 tsp.

salt                             1/2 tsp.

-sift these ingredients

unsweetened chocolate   2 oz.

red food coloring               1 tbsp.

-melt chocolate and add coloring

butter, softened              1/2 c.

brown sugar, packed     2/3 c.

granulated sugar             1/3 c.

-beat these ingredients in a mixer with a paddle until light and fluffy.  It will look like this.

whole egg      1

-add and beat until smooth.  your batter should look like this.

Add the chocolate mixture and beat until well blended.

Alternately add the dry ingredients and 3/4 c. sour cream.  Add 1/2 of the dry, mix well.  Add the sour cream, mix well.  Add the other 1/2 of the dry, mix well.

You will want to scrap the bowl and mix one last time.  Next, scoop the cookies onto a cookie sheet lined with parchment paper.

Bake the cookies at 375 degrees for about 10 to 12 minutes.  You just want the cookies to be set.  If you touch the top, your finger should not leave an impression.  They will feel firm, but do not try to brown the cookies.  You want them to be soft after they cool.

You will need to make a cream cheese icing for these which is very simple

cream cheese     1 1/2 lbs.

butter, unsalted    12 oz.

powdered sugar   3 lbs.

vanilla                    1 tbsp.

- mix the cream cheese and butter until very soft and free of lumps.  Add the sugar and vanilla and mix until smooth.

Pipe the icing on the cooled cookies using a pastry bag and a medium sized star tip.  These are the finished cookies.  Enjoy!