A little kitchen magic transforms Pillsbury® refrigerated sugar cookie dough into red velvet for these peekaboo dessert sandwiches.
Inspired Taste
January 18, 2013
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1
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roll Pillsbury™ refrigerated sugar cookies
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1/4
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cup unsweetened baking cocoa, sifted
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1
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tablespoon red food color
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3
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ounces cream cheese, room temperature
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1/4
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cup unsalted butter, room temperature
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1/2
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teaspoon vanilla
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1
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cup powdered sugar, sifted
Steps
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1
In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
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2
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
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3
Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
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4
With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
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5
Place all dough rounds 2 inches apart on cookie sheets.
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6
Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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7
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
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8
Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.
-
1
In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
-
2
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
-
3
Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
-
4
With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
-
5
Place all dough rounds 2 inches apart on cookie sheets.
-
6
Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
-
7
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
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8
Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.
Expert Tips
Use different shaped cookie cutters to match your occasion.
Make the red velvet dough a day in advance and store in the refrigerator. Then roll out when ready.
When working baking cocoa and food color into the dough, it may be helpful to wear food-safe gloves to prevent the food color from staining your skin.
No nutrition information available for this recipe
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