Learn how to make these truly addictive treats!
RED VELVET CRINKLES
Recipe by Chef Patty Loanzon
Photographed by Floyd Jhocson of Studio 100
Makes 22 sandwiches
2 ¼ cups All-purpose flour
⅓ cup Unsweetened natural cocoa powder
1 ½ tsps Baking powder
½ cup Margarine
¼ cup Cream cheese
1 ½ cups Granulated sugar
2 Eggs
1 Tbsp Red food coloring
1 tsp Vanilla extract
¾ cup Confectioners’ sugar
- Pour all-purpose flour, cocoa powder, and baking powder in a bowl then whisk to combine. Sift dry ingredients over a baking paper and set aside.
- In a mixing bowl, cream margarine and cream cheese using a hand mixer or a stand mixer with a paddle attachment. Add the granulated sugar and continue beating at medium speed until the mixture is light in color.
- Add the eggs one at a time then stir in the red food coloring. Continue mixing at low speed and then add the dry ingredients.
- Using a small ice cream scooper, scoop the batter into a sheet pan then put in the freezer for at least 2-3 hours.
- Roll the frozen balls in confectioners’ sugar. Arrange balls on a cookie sheet 1 ½ inches apart then bake cookies in a preheated 350°F oven for about 15 minutes. Remove from the oven and cool on a wire rack. Add your choice of filling.
