Sunday, December 14, 2014

Red Velvet Crinkle Cookies Dipped in White Chocolate - Cookie Craze Countdown

Welcome to Cookie Craze Countdown!

For the next 10 days, you're going to get a new cookie recipe every day to get you in the holiday spirit!

I don't know about you, but this season has been really hectic. I went to New York City for Thanksgiving, and since the week before that trip, I've been going non-stop! That's okay though, this year has felt much more festive than years past, and I'm glad I can enjoy this holiday season in such a good spirit!

So today, I'll be sharing a recipe that is sure to be a crowd pleaser: red velvet crinkle cookies dipped in white chocolate. These cookies are so easy to make and require few ingredients and just a little bit of your time. They are dense and chewy (my favorite kind of cookie!) and the white chocolate is just absolutely perfect. Add some festive sprinkles and you're set! These would be great for a cookie exchange or a Christmas party since they are so quick to make!

Some tips on making this recipe go smoothly:
1. Use vanilla almond bark, not melting chocolate. It will taste so much better!
2. My secret to perfect melted almond bark is to add a spoonful of shortening to the bark while it melts. I don't measure the shortening, but it's about a tablespoon. Stir it in while the bark is melting and your dipping process will be much smoother. Literally!
3. You can pop the dipped cookies in the fridge to let the chocolate set more quickly if you're in a hurry!

Red Velvet Crinkle Cookies Dipped in White Chocolate

6 tbsp butter, melted
2 large eggs
1 box (approx 15.3 oz) of Red Velvet cake mix
1 package (1 lb) almond bark
1 tablespoon shortening - optional but preferred
Festive Sprinkles - optional

1. Preheat the oven to 375F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. In a stand mixer, beat the butter, eggs, and cake mix until a dough forms. Using a cookie scoop or your hands, scoop the dough and roll into balls. Place on a baking sheet, 2-3 inches apart. Bake 8-10 minutes and let the cookies cool completely before dipping.

3. In a double boiler, or your preferred melting chocolate method, melt the almond bark and shortening until smooth. Dip the cooled cookie half way into the chocolate and lay on wax paper. Sprinkle the white chocolate with sprinkles if desired. Let the chocolate set completely before storing. Enjoy!

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