Red Velvet Rose Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups Ap flour
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Gel food coloring, Red
  • 1/2 tsp Salt
  • 2/3 cup Shortening
  • 1 tsp Vanilla
  • 1 3/4 cups White sugar

• Dairy

  • 1/4 cup Buttermilk

Found on iambaker.net

Description

Ingredients

• 2/3 cup shortening
• 1 3/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup buttermilk
• 1 teaspoon red gel food coloring
• 2 cups AP flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Directions

• Heat oven to 350 degrees.
• In a stand mixer, cream together shortening and sugar.
• Once fully combined, add in eggs, one at a time on medium low speed.
• Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
• With mixer on low, add dry ingredients into the wet ingredients.
• You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
• Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
• Bake for 6-8 minutes. Dough will still appear to be a bit \"wet\" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
• To make cookie sandwich\'s, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently.