Red Velvet Thumbprints

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 tbsp Baking cocoa, unsweetened
  • 4 tsp Food color, red
  • 2 1/2 cups Gold medal all-purpose flour
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 bag Vanilla baking chips, white

• Dairy

  • 1 cup Butter

Found on bettycrocker.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 4 teaspoons red food color
• 1 teaspoon vanilla
• 2 1/2 cups Gold Medal™ all-purpose flour
• 3 tablespoons unsweetened baking cocoa
• 1/4 teaspoon salt
• 1 bag (11 oz) white vanilla baking chips (about 2 cups)

Directions

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
• 3 Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• 4 Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• 5 In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.

Nutrition