There are a lot of things I love about the holidays but the food is really close to the top of my list. Every Christmas our family gets together for a dinner and everyone brings a variety of cookies to exchange and sample. There are a few staple cookies I always whip up but I also like to try new (and easy) ideas.
To make your cookie exchange easy and still full of tasty cookies, you don’t have to pull out the flour and beat a bowl of dough. Cake mixes are a great base for cookies. I turned an ordinary red velvet cake mix into these delicious red velvet cookies that are crispy, festive and made even more delicious with a white chocolate drizzle. Once the chocolate dries you can stack and package these in boxes.
- ½ cup butter, melted
- 1 box Duncan Hines Red Velvet Cake Mix
- 1 large egg
- 1 teaspoon vanilla extract
- 6 ounces white chocolate
- 1 tablespoon canola oil
- In a medium bowl, use a wooden spoon to mix together melted butter, cake mix, egg and vanilla.
- Shape the dough into a log about 12 inches in length and wrap in wax paper.
- Refrigerate for two hours.
- Preheat oven to 350 degrees F.
- Slice cookies about ¼ inch thick and bake for 10 – 12 minutes.
- Cool on a wire wrack.
- Melt the white chocolate and mix with oil until smooth.
- Use a spoon or filled pastry bag to drizzle the chocolate over the cookies.
- Allow chocolate to set before serving.