Love is in the air! Ohh wait, no, that is just snow! Snow and more snow that is the story in Boston. Record breaking and overwhelming but also beautiful. And I have chosen to embrace that beauty.
There is something in all that fluffy white stuff that creates a peace in the air, quietness and stillness. The days of being forced to stay home are a nice respite from the daily grind at the office. The shoveling has become a cathartic daily workout. Walking the streets between 10 foot high banks of snow is like being in a pacman game.
When you stop and see all the fun and beauty in the snow it’s really not all that bad. But for real if we get one more inch of snow I packing my suitcase and moving to Florida until May. Sayonara snow!!
But back to why we are here… cookies! And not just one cookie but two cookies glued together with creamy, sweet mascarpone frosting. It’s like a little hand held cake. And not just any cake but red velvet cake.
These adorable little gems are the perfect little treat to make for that special someone in your life. Cause you remembered Valentines Day is Saturday right? And you made that dinner reservation weeks ago right?
I hope you have a very HAPPY VALENTINE’S DAY!!! <3
Red Velvet Cookies
1/2 Cup Butter, softened
1 Cup Sugar
2 Teaspoons Vanilla Extract
1 Large Egg
1 Tablespoon Milk
1 Teaspoon Lemon Juice
1 Tablespoon Red Gel Food Coloring
2 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Tablespoon Cocoa Powder
1/4 Cup Confectioners Sugar
Preheat oven to 350 degrees.
Beat butter and sugar together in your mixer. Add vanilla, egg, milk,lemon juice, and food coloring and mix until combined. In a separate bowl stir together the flour, salt, baking powder, and cocoa. Add the flour mixture to the et mixture one cup at a time, blending completely before adding more flour.
Scoop (about 2 Tablespoon scoops) onto lined cookie sheet. Place confectioners sugar in a small bowl. Roll each scoop into a ball and then roll in confectioners sugar and place back on cookie sheet.
Bake at 350 for 17 minutes. After 10 minutes use a spatula to press down on cookies to create cracking and allow to cook through. Remove from oven at 17 minutes. Let cool.
4 oz Mascarpone Cheese (or Cream Cheese)
1/4 Cup Butter
1 Teaspoon Vanilla Extract
2 Cups Confectioners’ Sugar
Beat the butter with your mixer until creamy. Add the mascarpone cheese and continue mixing until combined. Mix in vanilla. Add Confectioners’ Sugar a cup at a time. Beat on high for 3-5 minutes to get fluffy. (If needed add milk to thin out the frosting until desired consistency is reached.) Spoon filling into piping bag or ziplock. Cut off 1/4 inch tip. Pipe frosting on one half of the cookie and place second cookie on top to create sandwich.