Red Velvet Cookies with White Chocolate and Macadamia Nuts
Red Velvet Cookies - Bake 350° : 18 to 20Min
During the holiday season, red velvet cake has always graced the dessert table and served after Christmas dinner. One of my mothers colleagues from the hospital where my mother worked, Ms. Doris a fantastic cake baker, was so kind and thoughtful to bless us with her signature red velvet cake with a delicious cream cheese frosting and toasted walnuts. This year was the first time I didn’t get to enjoy Ms. Doris’ cake because she retired. While having so downtime this past holiday season, I was craving sugar cookies and thought, since I can’t have red velvet cake, make red velvet cookies and add white chocolate and macadamia nuts. This recipe was fun to create and I hope all of my fellow bakers will enjoy it as well.
Ingredients
2 Cups - Unbleached All-Purpose Flour
½ Tsp - Baking Soda
¾ Tsp - Kosher Salt
2 Tbsp - Unsweetened Cocoa Powder
1 ½ Cups - Sugar
½ Cup - Brown Sugar
16 Tbsp (2 Sticks) - Unsalted Butter
2 Large - Eggs
2 Tbsp - Red Food Coloring
2 Tbsp - Water
1 ½ Tsps - Vanilla Extract
1 ½ Cups - White Chocolate Chips
1 ½ Cups - Macadamia Nuts
Instructions
Combine flour, cocoa powder, baking soda, kosher salt in a bowl and set aside.
Add 2 sticks of room temperature butter to mixing bowl of a stand mixer. Cream butter on medium until fluffy.
Add sugar and brown sugar to butter. Mix until combined.
Crack two eggs in a small bowl to avoid egg shells from getting into the cookie batter. Adjust the mixer speed to low and add one egg at a time until combined.
Add dry ingredients in small increments to butter, sugar and egg mixture until combined.
Add red food coloring, water and vanilla extract until combined and cookie batter is a deep red color.
Add white chocolate chips and macadamia nuts until combined.
Detach mixing paddle, take rubber spatula and scrap down bowl and mixing attachment and flatten cookie dough across the top..
Remove mixing bowl from stand mixer and place in the freezer for 1 hour.
Line 3 to 4 baking sheets with parchment paper and set aside.
Preheat oven to 350° degrees.
Remove cookie batter from the freezer.
Take a cookie scooper or table size spoon and scoop out cookie dough and shape into 2oz size balls and place on prepared baking sheet.
Depending on size of your baking sheet, 6 to 8 cookie scoops evenly spaced should be enough for one sheet.
Once two sheets are filled, placed them in the oven, bake for 18 to 20 mins.
When cookies are done, take them out of the oven, place cookies using a flat spatula on a cooling rack.
Repeat steps 13 thru 16 until all cookies are baked.
