Red Velvet Sugar Cookies #Dessert #ValentineDay

I have a weakness for red velvet. I've gone a long time without it, in light of the fact that, as you most likely are aware, as a general public, we are excited about beet and spirulina powder nowadays, and we are unquestionably maintaining a strategic distance from red nourishment shading. However, um, it's Valentine's Day and I can't avoid a happy treat for two. It's exactly how I roll.

The formula utilizes liquefied spread, which is dependably stacks less demanding for an individual like me who is an) anxious and b) always forgets to put margarine on the counter to relax. These treats heat up delicate, crackly and flawless, regardless of what measure you scoop them. I've folded them into 10 mixture balls, and I've beefed it up to 6 balls (as I did here)– no make a difference what I do, they generally heat up immaculate. They additionally prepare up immaculate round, regardless of whether you complete a good for nothing work forming them into balls.

Little bunch sugar treats: red velvet sugar treats with hearts for Valentine's Day!

Also Try Our Recipe : BEST HOMEMADE CHOCOLATE ECLAIRS

Ingredients

4 tablespoons unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1/2 teaspoon vanilla extract
1 teaspoon red gel food coloring
1/2 cup + 1 tablespoon all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon fine salt
6 white chocolate peanut butter hearts (like Reese's)

Instructions

Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes.
Bring to room temperature before serving.

For more detail : bit.ly/2FOlKJ9