From the kitchen of One Perfect Bite...It's still raining here, but our visit has been so pleasant we decided to stay another day. We've walked the rim of the lake and were drenched in the process, but no matter. These short breaks from our daily routines are renewing. While the storm has taken out electric power a small generator, augmented with camp lanterns has made it possible for the Silver Fox to read and me to write and a pot-bellied stove has kept us warm. We've also been able to touch base with the "regulars" - folks who live here year round. That was wonderful, but I ran out of brownies yesterday and had to scramble to make something to serve those who came to visit. Fortunately, the meager pantry held a cake mix left over from the previous summer and I used it to make cookies, which I thought would go further than a cake. I found a recipe online that I used as a guideline for the cookies I made. I'm not a fan of red velvet anything. Adding a bottle of red dye to ingredients for cake or cookies has never made any sense to me but because I needed a dessert, I closed my eyes and put my principles on hold. Just this once, mind you. The recipe I used made cookies that a six year old with a strong arm could prepare. It used a bowl and a wooden spoon and took 5 minutes to prepare. The cookies are pretty good and they fit right into the scheme of simple cottage cooking. They are certainly worth trying and I hope you will do that. Here is how they are made.
Red Velvet Cake Mix Cookies...from the kitchen of One Perfect Bite inspired by Duncan Hines
1 cup powdered sugar
1 teaspoon cornstarch
6 tablespoons unsalted butter, melted and cooled
1 (18.25-oz.) box red velvet cake mix
2 eggs, beaten, large
1) Preheat oven to 375 degrees F.
2) In a shallow bowl, mix together powdered sugar and cornstarch with a fork or small whisk. Set aside.
In a mixing bowl, combine butter, cake mix, and eggs by hand using a sturdy spoon. When combined, roll into balls about 1-inch in diameter. Roll balls in powdered sugar mixture and transfer to a baking sheet, about 12 per sheet.
3) Bake for 10-11 minutes or until set. Cool for 1-2 minutes on baking sheet before moving to a cooking rack. Store in airtight container.
Yield: about 20 cookies.
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