I attempted to make red velvet cookies for today’s treat, but I did not have enough red food color, so I added some blue to try and make them purple velvet.  That did not really work.  But I think they are still good!  I frosted some with a vanilla buttercream and others with a chocolate fudge frosting.

Remember to scoop your flour and baking cocoa from their containers into the measuring cups so you get the right amount.  Also, after scooping and smashing the dough into individual parts, i chilled them  to keep them from spreading too much, but if you don’t have time, that is fine.

• Ingredients list
• 1 cup butter, softened
• 11/4 cups sugar
• 3/4 cup powdered sugar
• 3/4 cup vegetable oil
• 3 eggs
• 2 tbs water
• 5 1/4 cups flour
• 1/4 cup baking cocoa powder
• 1 top cream of tartar
• 1/2 tsp salt
• 1 tbs food coloring

Directions – in a bowl, cream butter, sugar and powdered sugar.  Add eggs, water and oil.  Blend in dry ingredients.  Scoop out 3 tbs of dough and roll into a ball.  Using a glass that’s been sprayed with pam, lightly smash each dough ball.  Sprinkle with sugar.  Chill and few hours.  Preheat oven to 350.  Line cookie sheets with nonstick baking liners or parchment paper.  Stagger cookies on sheets.  Bake 12 to 14 minutes,  no longer.  Let cool slightly and pop into fridge to firm them up.

• Frosting ingredients
• 1/4 cup butter, softened
• 2 to 3 cups powdered sugar
• 1 tsp vanilla
• 2 tbs milk

Blend well.  Add more powdered sugar and/or milk to get the consistency you want. Frost cookies.

• Chocolate fudge frosting
• 1/4 cup butter
• 3 tbs milk
• 1/2 cup sugar
• 1 cup milk chocolate chips

Directions- in a saucepan over low-medium heat, combine butter, milk and sugar, stirring occasionally.  Once it starts to boil, remove from heat and add chocolate chips.  Pour in a bowl and place in the fridge to thicke .  Frost cookies.

Store in covered container. 

Thanks for stopping by today!  Wishing you a day filled with love, peace and joy.

In honor of the four nations faceoff championship game, I wanted to make black cocoa cookie resembling a puck.  These are puffer than pucks, but they’ll be just fine.  These also used finely ground oreos. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I also recommend chilling the individual mounds of dough for a bit before chilling.

• Ingredients list
• 1 cup butter, softened
• 1/2 cup crisco
• 3/4 cup sugar
• 1 1/2 cups brown sugar
• 2 eggs
• 1 tbs vanilla
• 3 cups flour
• 2 top baking soda
• 1 top baking powder
• 1/2 top salt
• 20 double stuff oreos, finely crushed (30 if using regular oreos)

Directions – in a bowl, cream butter, Frisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Mix in crushed oreos (i used my hands).  Scoop out 1/4 cups dough.  Chill and hour.  Preheat oven to  350 degrees.  Line cookie sheets with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!