Rumor has it, the Red Velvet Cake was created in the 1920’s, at the Waldorf Astoria Hotel in New York City. Although the cake is known around the United States, it quickly became a Southern tradition. Being from the Northeast, I almost never saw or had Red Velvet deserts. We had delicious blueberries pies, maple cookies, and anything you could possibly make out of apples… but never did we have Red Velvet. Once I moved south, I realized Red Velvet was everywhere and it soon became one of my favorites. These cookies are a twist off the original Red Velvet Cake, and make a great Christmas cookie. Between the bright red color, and the white “snow topped” sugar, these cookies will be a hit at your next party and be sure to save a few for Santa Clause… he loves them!



Ingredients: 

3 cups all-purpose flour 
¼ cup plus 3 tbsp unsweetened cocoa powder 
2 tsp baking powder 
¼ tsp baking soda 
¾ tsp salt 
¾ cup butter, softened 
1 1/3 cups granulated sugar 
3 eggs 
1 tbsp buttermilk
1 ½ tsp vanilla bean paste 
1 ½ tsp lemon juice 
4 tsp red food coloring 
1 ½ cup white chocolate chips 
1 to 2 cups powdered sugar


Directions: 

1. In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt until completely mixed. In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in eggs, and blend until smooth. Add buttermilk, vanilla bean paste, lemon juice and red food coloring. 
2. With the mixer set on low speed, slowly add dry ingredients and mix until combined. Add white chocolate chips and stir. Cover bowl and place in fridge for approximately 3 hours or until firm enough to shape into balls. 
3. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Scoop dough out and shape into balls about 1 ½ tbsp each. Roll in powdered sugar, and evenly coat the balls. Place on a parchment paper lined baking sheet and press down on balls to flatten slightly. Bake for 10-12 minutes. Allow to cool on a wire rack.