Admittedly, I’m not the biggest Red Velvet fan in the world. If given the choice between red velvet and another flavor, I’ll probably choose the other flavor… unless the other flavor is carrot cake. Then you may call me the biggest Red Velvet fan in the world.
However, I was still SO EXCITED for Deborah’s Red Velvet Lover’s Cookbook to be released and when it arrived on my doorstep, I pretty much did an Irish jig that I didn’t know I was capable of doing (sorry, you had to be there).
Why? Because even though it isn’t my top pic, I want it to be so desperately. How can someone not love Red Velvet? From the gorgeous, bright color to the buttery, not-quite-chocolate flavor, and of course – the cream cheese icing(!!), it’s pretty much required I like it as a food blogger and someone with taste buds.
Deborah blogs over at Taste and Tell, known for her simple yet incredible recipes, from dinners to desserts. And seeing as she just published an entire book with over 50+ recipes dedicated to Red Velvet, I suppose I’m okay with sharing my RV fan title with her 🙂
Red Velvet Lover’s Cookbook boasts over 50 recipes of gourmet Red Velvet treats, from the classics (like The Best Red Velvet Cupcakes and Red Velvet Cheesecake) to the unexpected (like Red Velvet Fried Doughnuts and Red Velvet Eclairs). I’m kinda sorta obsessing over these Cream Cheese Crumb Muffins, too…
But it was Deborah’s story about her grandma’s dog-shaped cookie jar on Page 68 that made me want to make these Red Velvet “Oreos”! Cookies remind me of my grandma because she always had the best stash: taffy cookies, Nutter Butters, circus animal cookies, Nutty Bars, and of course, Oreos — so it was no surprise that I was drawn to this updated Oreo recipe featuring crisp but chewy Red Velvet cookies sandwiched around a fluffy and sweet filling.
One bite, and I think you’ll be drawn to make this recipe again & again!
- FOR THE COOKIES:
- 1 & ½ cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp table salt
- 1 cup white sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 egg
- 1 Tbsp liquid red food coloring
- FOR THE FILLING:
- 2 cups powdered sugar
- ½ cup vegetable shortening
- ½ cup (1 stick) unsalted butter, softened
- 1 Tbsp hot water
- ½ tsp vanilla extract
- For the cookies: preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
- Whisk the flour, cocoa, baking soda, baking powder, and salt in a bowl to combine. Beat the sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in the egg and food coloring. Add the dry ingredients and stir until the dough comes together.
- Form the dough into balls (about 1 Tbsp each) and place the dough balls at least 3" apart on the prepared baking sheets. Flatten the balls slightly with the bottom of a drinking glass that's been sprinkled in sugar. Bake until the edges start setting, 7-8 minutes. Cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- To make the filling: Beat the powdered sugar, shortening, butter, water and vanilla in a mixing bowl with an electric mixer until light and fluffy.
- Place the filling in a pastry bag fitted with a ½-inch round tip (I used an open star tip for mine!). Turn half the cookies over and pipe about 1 teaspoon of filling onto the cookies. Place another cookie on top of the filling, flat side down. Lightly press the cookies together to spread out the filling. Store in an airtight container up to 3 days.
*Deborah’s tip: turn these cookies into ice cream sandwiches! Follow the cookie instructions but instead of the cream filling, use softened vanilla or cheesecake-flavored ice cream! These would be SO good in the summertime!
Be sure to follow Deborah’s blog, Taste and Tell, for more scrumptious recipes! You can also connect with her on FACEBOOK, TWITTER, PINTEREST & INSTAGRAM. And you can order Red Velvet Lover’s Cookbook at most retailers including Barnes & Noble and Amazon.
Have a fantastical day!!
*In the interest of full disclosure, I was generously provided with a copy of Deborah’s book to review. All opinions are 100% my own. The recipe provided is from the Red Velvet Lover’s Cookbook on page 68. All pictures, unless indicated with a thedomesticrebel.com watermark, are also property of Red Velvet Lover’s Cookbook and TasteandTellBlog.com.