Ladies! Love is in the Air and Valentines Day is approaching FAST....And as you know, everything is about preparations for that special day! From Sexy morning to a romantic evening!
So lets start the preparations! Here a simple cookie with a beautiful look! Remember if you have a heart cookie cutter they will look even better!...
INGREDIENTS
For the Cake:
1/2 cup butter
1 box Red Velvet Cake Mix
1 large egg
1 teaspoon vanilla extract
White Chocolate Dip:
2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
2 tablespoons vegetable shortening
Baking Instructions
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.
- Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.
Enjoy!
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