I have mentioned before how I love getting supermarket check-out cooking magazines. Well, I once again gave into my impulse and grabbed the January/February issue of The Food Network Magazine. The cover featured a delicious bowl of chili that caught my eye.
Sitting in the kitchen, I was flipping through my new purchase and stumbled across an entire section on Red Velvet desserts for Valentine’s Day. I have never baked red velvet anything before, but I had confidence that I could whip up a batch of the Red Velvet Sandwich Cookies that were featured. 🙂
These sandwich cookies looked great with a coconut and cream cheese filling. Now, I am not a big lover of cream cheese, but I thought that it would be nice to make a batch for Jamie, as I knew he would enjoy them. Plus, this would be our first Valentine’s Day as husband and wife, so I wanted to make something special.
As I was preparing the cookie dough, it seemed very dry and crumbly. I looked at the recipe again and thought that maybe I did something wrong. So I discarded my first batch of cookie dough and started again. I was devastated as the second batch of dough turned out the same way. Oh no! I had wasted two batches of cookie dough but I had already made the cream cheese filling. I had to improvise!
I went to my cookbook shelf and grabbed my favourite cookie cookbook by Mrs. Fields. She has never let me down and I knew I could find a basic cookie recipe that could be used with the coconut filling. It was my lucky day as I discovered a coconut almond cookie recipe. Perfect, this would be a great cookie to sandwich with the filling I had already made.
While whipping up the batter, I added a few drops of red food colouring to stick with the Valentines’ Day theme. They turned out to be the perfect sandwich cookie! To make them a bit more special, I rolled the edges in coloured sugar.
*Note – while gathering the links for this post, I went into the review/comments area of the Food Network Magazine for the Red Velvet Cookies. Every reviewer had the exact same issue as I did – dry, crumbly cookie dough. Phew! I thought I was going to have to throw in the towel on baking cookies.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 cups shredded coconut
- 1 1/2 cups sliced almonds
- 6 drops red food colouring
- 3/4 cup sweetened shredded coconut
- 4 ounces softened cream cheese
- 1/3 cup icing sugar
- pinch of salt
- 1/2 tsp vanilla extract
- Preheat oven to 300°F.
- In small bowl, combine flour, baking soda and salt.
- In stand mixer with paddle attachment, cream the butter and sugars. Beat in the eggs, food colouring, vanilla and almond extract. Mix on low until blended. Add the flour mixture and mix just until blended; do not overmix. Add the coconut and almonds and stir until just combined.
- Form the dough into 2 inch balls and place on ungreased cookie sheets. Bake for 18-20 minutes or until set. Transfer to wire rack to cool completely.
- Spread about 1 tsp of the cream cheese filling on the flat side of half the cookies; then sandwich with the remaining cookies.