Monday, February 25, 2013

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Red Velvet Crinkle Cookies

If I could describe things right now in one word it would be overwhelming. A third of the way through the semester and I am still worried about managing it all. Cati broke her collarbone close to four weeks ago and that was scary. Luckily, she is almost 100% healed and I am looking forward to planning the girls a very delayed birthday party. Despite all the feelings of being overwhelmed, I have been in search of moments of happiness that help drive me through the long days. One of those moments came when I made these cookies. Cati helped mix the batter, spoon out dough, and rolled each cookie in powdered sugar. Tantrums were suspended for an hour and I was able to remember how awesome of a kid Cati has become. The tantrums of a three-year old are so much worse than the tantrums of a two-year old and it was wonderful having a moment of clarity and simply being with my daughter. Then, it was great sitting on the floor with her and eating these soft cookies together.

Red Velvet Crinkle Cookies
Source: Two Peas and their Pod
Yields: 24 cookies

 1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.

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. Bake for 10 minutes, or until edges are set and cookies begin to crack.

Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.

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