It’s February and time for another Blog All About It post about RED. And there is a ton of red out there right now – it’s Valentine’s Month – so red roses and red hearts are everywhere!
In keeping with the red theme – but wanting something just a bit different – I’m going to talk about Red Velvet. Yes – the cake (or in this case, the ice cream sandwich cookie) and share a recipe for that “something different” that will soon be a household favorite!
Red Velvet – a moist and light cake, red in color (from vibrant to just touched), with a slight chocolate flavor and usually topped with a cream cheese frosting. There are tons of recipes out there – and coming from the north (where these are rare) to the south meant that after my first taste – I wanted to make it. Now, not being a huge fan of sweets and desserts in my house – we do have some ‘I could go for that’ sweets that often make an appearance. This ice cream sandwich cookie (or cookie alone) is light, chewy and tasty – and NOT too sweet.
Red Velvet Sandwich Cookies
2 1/4 c. all-purpose flour
2 1/2 Tbsp. unsweetened cocoa powder
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbsp. unsalted butter, room temperature
6 Tbsp. shortening
1 1/2 c. sugar
1 egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla
1 tsp. red food coloring (can use more for ‘redder’ color
Good Vanilla Ice Cream – (I like Talenti Tahitian Vanilla Bean Gelato) softened
Plastic sandwich bags
Preheat oven to 375 degrees.
Sift together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
In another bowl (I use a stand mixer), beat together the butter, shortening and sugar at medium speed until very pale, light and fluffy; about 4 minutes. Add in the egg and egg yolk and incorporate it fully – then add (one at a time) the vinegar, vanilla and red food coloring being sure to mix each thoroughly into the batter before adding the next. Reduce speed to med-low, and slowly add dry ingredients and mix until just combined (no big lumps but don’t overwork).
Roll about 1 1/2 Tablespoons of dough into a ball and place on a lightly greased baking sheet – or place on parchment, ungreased. Leave a 3” space for each cookie to spread and bake. Bake for 9 minutes – allow to cool for a couple of minutes on the cookie sheet before removing them to a wire cooling rack. Cool completely. You should have 3 dozen (36) cookies.
Once the cookies are cool (about 30 minutes) pull out your vanilla ice cream, and let it sit to soften for 5 – 10 minutes (don’t make soup – just easy to scoop) Next – using a small ice-cream scoop *I use an Oxo Good Grips scoop* that holds about 2 ounces. Hold the cookie – bottom side up – place the scoop of ice cream in the center. Top with a second cookie, bottom side down and using the palm of your hand – press down gently to distribute the ice cream evenly. Take that completed cookie, slide into a sandwich bag and place in the freezer. Repeat. When you have all 18 sandwiches complete – I transfer the small bags to a stand-up freezer bag or freezable container and close.
Other options: roll the cookie sides in cookie crumbs, mini chocolate chips or nuts to give another flavor. You can also fill with more ice cream (up to 1/2 inch thick) and smooth the edges of the ice cream with a butter knife warmed in hot water, even with edge of cookie.
Hide a couple away for YOU – because these will go fast!
Reading this book contributed to these challenges: