- Carlini Cooking Spray
- 1/2 cup Countryside Creamery Unsalted Butter, divided
- 1/4 cup Fit & Active Plain Nonfat Yogurt, divided
- 1 tablespoon Tuscan Garden White Vinegar, divided
- 2 teaspoons red food coloring
- 2 teaspoons green food coloring
- 1 Goldhen Large Egg
- 1/2 cup Baker's Corner Baking Cocoa, divided*
- 17-1/2 ounces Baker's Corner Sugar Cookie Mix*
- 3 tablespoons Baker's Corner All Purpose Flour
- 1 cup Friendly Farms 2% Milk
- 1 cup (2 sticks) Countryside Creamery Unsalted Butter, softened
- 1 cup Baker’s Corner Granulated Sugar
- 2 teaspoons Stonemill Essentials Pure Vanilla
- Preheat oven to 375°. Coat 2 baking sheets with cooking spray.
- Place 1/4 cup of butter into 2 medium bowls. Microwave until melted. To each bowl, add 2 tablespoons yogurt, 1-1/2 teaspoons vinegar and 2 teaspoons of red or green food coloring. Beat the egg in a small bowl and divide between the two bowls (about 2 tablespoons each). To each bowl, add 1/4 cup cocoa and 1-1/2 cups cookie mix. Use an electric mixer to blend on medium speed until each batter is well combined.
- Scoop by rounded tablespoons onto prepared baking sheets (each color should yield about 16 cookies). Bake 12-15 minutes. Let cool 5 minutes on baking sheet, then transfer to wire racks.
- Prepare frosting: In a small saucepan, whisk together flour and milk over medium heat until mixture thickens to a pudding consistency. Cover mixture and cool to room temperature (can be refrigerated). Cream together butter and sugar until fluffy. Add milk mixture and vanilla and mix until fluffy and smooth.
- Crumble 2 of each color cookie into small bowls. Pipe frosting onto remaining cookies and top each with cookie crumbs. Yield: 28 cookies (14 red and 14 green).
Originally published as Red and Green Velvet Cookies Provided by ALDI 2013
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