I’ve always been suspicious of foods with dye, but I decided to give it a shot yesterday. It was a friend’s informal wedding reception (they got married this summer and have had 2 receptions already in Brazil where both of them are from). So this was just a final get-together for their New Haven friends. Besides some good old-fashioned chocolate cake, one of the things I decided to bring along were these heart-shaped red velvet cookies. They’re pretty straightforward and with some additions, can turn out pretty great. This time I only used lemon zest, but maybe next time some wintery spices might be a good touch as well.
Recipe adapted from Two Peas & Their Pod
- 1 18.25 oz box red velvet cake mix (I used Duncan Hines)
- 1 teaspoon cornstarch (use 2 tablespoons all-purpose flour if you do not have corn starch)
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Confectioner’s sugar, for rolling the cookies
- Heart shaped cookie cutter, optional
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper
2. In a large bowl, combine cake mix and cornstarch. Whisk until clumps disappear. Add in the eggs, oil and lemon zest. Mix.
3. For round cookies, take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. For heart shaped cookies, roll the dough flat onto a non-stick surface like parchment paper (use some flour to dust the surface if the dough sticks to the surface too much). Cut out cookies with a cookie cutter, or with a knife.
4. Bake for 10 minutes, or until edges are set and cookies begin to crack.
5. Transfer cookies to a wire cooling rack and cool completely. Dust with confectioner’s sugar.