According to CountryLiving:
The first recipe for red velvet as we know it was published as a velvet cocoa cake around 1911. (Leavening agents interacting with the acidic cocoa create the reddish hue, though we now intensify it with food coloring.)
New York’s Waldorf-Astoria hotel helped popularize the dessert in the 1930s, but it was the infamous armadillo groom’s cake in the 1989 movie Steel Magnolias that secured its spot as a Southern staple.
RED VELVET SNOWFLAKES WITH CREAM CHEESE ICING
RED VELVET SNOWFLAKES WITH CREAM CHEESE ICING
Ingredients
For the cookies:
1 3/4 cup all-purpose flour, spooned and leveled
1 1/2 tsp unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1 c. granulated sugar
1 large egg yolk
1 tsp distilled white vinegar
1 tsp pure vanilla extract
1/2 tsp red gel food coloring
For the cream cheese icing:
4 ounces cream cheese, at room temperature
2 Tbsp unsalted butter, at room temperature
1/2 tsp pure vanilla extract
Pinch kosher salt
2/3 cup confectioners’ sugar
Step 1
Make the cookies:
Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
Beat butter, cream cheese, and sugar with an electric mixer on medium speed until creamy, 1 to 2 minutes. Beat in egg yolk, vinegar, vanilla, and food coloring.
Reduce mixer speed to low, and gradually beat in flour mixture just until combined.
Divide dough into 2 discs; wrap each in plastic wrap, and chill 2 hours.
Step 2
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
Working with one disc of dough at a time, roll between 2 sheets of parchment to 1/4-inch-thick.
Cut out shapes with cookie cutters and place, at least 1 inch apart, on prepared baking sheets.
Freeze 20 minutes.
Bake, in batches, until set and dry to the touch, 8 to 10 minutes.
Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Step 3
Make the cream cheese icing:
Beat cream cheese and butter with an electric mixer on medium speed until creamy, about 1 minute.
Beat in vanilla and salt.
Gradually beat in confectioners’ sugar until fluffy, 1 to 2 minutes.
Transfer to a piping bag fitted with a small open piping tip.
Pipe onto cooled cookies as desired.
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