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Red Velvet Cookies

These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.—Mindy Young, Hanover, Pennsylvania

90 ServingsPrep: 30 min. Bake: 15 min./batch + cooling

Ingredients

1 cup shortening
1 cup sugar
3/4 cup packed brown sugar
3 eggs, separated
2 teaspoons red food coloring
4 cups all-purpose flour
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 cups (12 ounces) semisweet chocolate chips
FROSTING:
1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1/8 teaspoon salt
3 to 4 tablespoons 2% milk

Directions

In a large bowl, cream the shortening and sugars until light and
fluffy. Beat in egg yolks and food coloring.
Combine the flour, cocoa, baking powder and salt. Add to the creamed
mixture alternately with buttermilk, beating well after each
addition.
In another bowl with clean beaters, beat egg whites until stiff peaks

2 of 2

Red Velvet Cookies (continued)

Directions (continued)

form; fold into batter. Fold in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
at 350° for 12-14 minutes or until set. Remove to wire racks to
cool completely.
In a large bowl, beat the butter, confectioners' sugar and salt until
blended. Add enough milk to achieve desired consistency. Crumble
eight cookies and set aside.
Frost remaining cookies; sprinkle with cookie crumbs. Store in an
airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.

Nutrition Facts: 1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.