One thing that I love about Thanksgiving is that nearly everything can be mixed up together on a plate.  It may sound gross, but somehow combining turkey, cranberries, and stuffing in a single bite is actually very tasty.  In honor of this holiday mix-up delight, today I am giving you a pre-Thanksgiving holiday cookie mix-up recipe, “Red Velvet Crinkle” cookies.  Straight from this month’s issue of Rachael Ray magazine, this combination of a Red Velvet cake and a chocolate crinkle cookie really works.  They turn out puffy and delightful, reminiscent of a cake, but still embracing its cookie texture.  Enjoy.

I skipped chilling the dough and I paid the price in underdeveloped cookie crinkle cracks.  Don’t be like Dave, chill your dough.

RED VELVET CRINKLES

1 cup Butter

¾ cup Sugar

¾ cup Brown Sugar

2 Eggs

2 tablespoons Buttermilk

1 tablespoon Red Food Coloring

1½ teaspoon Vanilla Extract

1½ teaspoon White Vinegar

2¾ cups Flour

¼ cup Cocoa Powder

2 teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Salt

1 cup Powdered Sugar

 

Cream butter, sugar, and brown sugar.

Mix in eggs, one at a time.

Mix in buttermilk, red food coloring, vanilla extract, and white vinegar.  Set aside.

Combine flour, cocoa powder, baking powder, baking soda, and salt.

Gradually, mix “flour mixture” into “butter mixture.”

Cover and refrigerate for two hours.

Preheat oven to 325 degrees.

Roll tablespoon sized balls of dough in powdered sugar.

Place powdered sugar coated balls of dough onto parchment paper lined baking sheets.

Bake for 13 minutes or until cookies are puffed and crinkles begin to form.

 

Makes about 42 cookies.

Revised Source:  “Every Day with Rachael Ray” magazine.  December 2014 issue.  “Red Velvet Crinkle.”

Needless to say, the “Red Velvet Crinkle” cookies appear to have had a transformative impact on my 7-year-old (goofy and hamming it up) son, Sam.