My Nanny absolutely loves red velvet cake. Personally, I've never understood the appeal - cake with red food coloring and cream cheese frosting (that I don't particularly like, anyway). What's the big deal? But since I love my Nanny, and want to bake something she'd really love, I decided to take the plunge into red velvet. Of course, since cookies are my forte, I had to take the beloved red velvet cake, and turn them into cookies somehow.
I found a few red velvet cookie recipes online, but only two that were from scratch - one from Paula Deen and one from Rachael Ray Magazine. I sort of combined these two ideas, made some lower-fat substitutes and came up with my own version of these recipes. My take on this classic doesn't have any icing or frosting, but you could definitely frost these with some homemade cream cheese frosting, if that's what you're into. Personally, I think they are just delicious on their own. Here's my cookie-loving take on red velvet cake:
Red Velvet Walnut Cookies
*makes 18-20 large cookies
1 1/3 cups flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3-4 handfuls chopped walnuts (or pecans)
1/4 cup unsalted butter, softened
1 cup sugar
2 tablespoons 1% milk
2 teaspoons apple cidar vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
1. Preheat oven to 375 degrees F.
2. Mix together flour, cocoa powder, baking powder, baking soda, salt and chopped nuts
3. Cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time. Then beat in milk, vinegar, vanilla and food coloring. Once combined, add the dry ingredients to the wet. Mix until throroughly combined.
4. Drop batter onto greased cookie sheets by tablespoonfuls - batter will spread, so leave space between cookies.
5. Bake 10 minutes, until a toothpick inserted in the center of cookies comes out clean. Cookies should be light and cake-like.
6. Cool on wire rack and enjoy!
5 hours ago