Red Velvet Cookies


One Year: Norwegian Butter Cookies
Two Years: Pumpkin Gingerbread
Three Years: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel
Four Years: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Five Years: Gingery Cranberry and White Chocolate Bars
Six Years: Chewy Molasses Cookies
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Red Velvet Cookies
From Food52

4 tablespoons unsalted butter, at room temperature
3 tablespoons extra-virgin olive oil
1 1/4 cups granulated sugar
1 teaspoon kosher salt
1 large egg
1 tablespoon vinegar (any kind will do, e.g. red, white, rice, and apple cider; just not balsamic)
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl or stand mixer with paddle attachment, cream together the butter, olive oil, sugar, salt, and egg until fluffy and pale yellow. Add the vinegar, red food coloring, and vanilla and mix until well combined. In a separate bowl, stir together the flour, cocoa powder, and baking soda. Add this to the butter-sugar mixture and stir gently until just incorporated. Using a medium ice cream scoop, scoop the cookie dough onto a plate (you should get about 8 cookies). Place into the freezer for 10 minutes. Remove from the freezer and roll each cookie into a ball with your hands, then toss around in a bowl of confectioners’ sugar, covering outsides completely. Place cookies on a half sheet pan and bake for 20 minutes. Let cool before transferring to a container or (let’s be real) eating right off the pan.

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