Wow. The reactions I got from this was amazing. The first photo is from Valentines day. I baked these melt-in-your-month treats for all the wonderful people I work with at TAXI. Two of my friends were drying for the recipe after trying them. I did my best to guide Stephanie into making them for her family, but she came back to me saying they weren't as good as my originals. I like to think I have special touch, when you put sugar and an KitchenAid in front of me.
I found this recipe online and played around with the ingredients as I went. I like to do what feels and taste right when I'm baking, you can call it my sixth sense. I was telling my boyfriend once that I know how something is going to takes after it's baked by testing the dough before hand.
The second photo is from Rodrigo's birthday a few weeks ago. He loved the left over cookies form Valentines day and is a sucker for cheesecake. I baked these cookies and crumbled them on top of my mother's cherry cheesecake recipe, in replacement of the cherry's. The cheesecake is a very light and fluffy, unlike the typical rich and heavy types. It was a perfect combination and was enjoyed by a few of our dearest friends.
Makes 2+ dozen cookies.
1/2 C. butter, softened
2 tsp. vanilla extract
1 box Vanilla cake mix (Betty Crocker)
4-6 drops red food colouring
1/4 C butter softened
1/4 C cream cheese
2 tsp. vanilla
2-4 C. icing sugar (This is a judgment call, I don't like when it tastes strong of cream cheese and I like it very sweet so I add LOTS of icing sugar.)
4 drops red food colouring
Preheat oven to 350F. In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined. Add the cake mix and stir until smooth. Add red colouring till blended.
If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes. Chilled dough spreads less during the baking process.
Form 1 inch balls on a parchment paper-lined cookie sheet. Bake at 350F for 8 minutes. They may look a bit loose and jiggly after only 8 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not over bake. Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.
While the cookies are baking, make the frosting.
In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer. Then add the vanilla extract and add two-four cups of powdered sugar and mix until smooth. If you like thick(er) frosting, add more powdered sugar until desired consistency is reached. Mix in food colouring till blended.
After the cookies have cooled, frost them. Finish with sprinkles, or you can sandwich them together.
Because these cookies are frosted with cream cheese frosting, you may want to err on the side of caution by storing them in the refrigerator rather than the countertop. Or store them in the freezer for up to 3 months for longer-term storage.