The Richmond Register

January 31, 2014

Bake up some red velvet, white chocolate cookies

By Carrie Curry
Register Feature Writer

RICHMOND —

After the kids come in from building snow forts and making snow angels, I like to have big cup of hot chocolate with extra marshmallows. But if you really want to indulge after playing in the snow, try these melt-in-your-mouth cookies.





Red velvet, white chocolate cookies



Ingredients:

1 1/2 cups red velvet cake mix

1 cup all purpose flour

1/2 teaspoon baking soda

6 Tablespoons butter, softened

6 Tablespoons shorting

1/2 cup sugar

1/2 light brown sugar

1 large egg

1 1/2 teaspoon vanilla

1 cup white chocolate chips

1/2 cup sprinkles

1-2 teaspoon red gel food color



Directions:

Preheat oven to 350 degrees.

Stir cake mix, flour and baking soda together and set aside.

Whip butter and shorting together with a mixer. Add sugars, egg, vanilla and food coloring. Beat until creamy.

Add flour mixture, combine but don't over mix.

Fold in chocolate and sprinkles.

Place rounded tablespoons of batter on a greased and lined cookie sheet.

Bake for 10-12 minutes. Watch these cookies during the last minute or two. You don't want these to over cook, they will set as they cool.