Red Velvet Sandwich Cookies recipe

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Ingredients

1 (18.25 ounce) box Duncan Hines® Red Velvet Premium Cake Mix
1 large egg
1 teaspoon vanilla extract
½ cup butter
1 (16 ounce) container Duncan Hines® Creamy Home-Style Vanilla Frosting

Nutrition Info

203.4 calories
carbohydrate: 30 g
cholesterol: 17.9 mg
fat: 9.3 g
fiber: 0.5 g
protein: 1.3 g
saturatedFat: 4.1 g
servingSize: -
sodium: 198.3 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter, set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.

  2. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper, seal in plastic wrap. Refrigerate 1 hour or overnight.

  3. Preheat oven to 350 degrees F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.

  4. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

  5. Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.

Recipe Yield

2 dozen sandwich cookies

Recipe Note

A delicious new way of serving Red Velvet cake--as a fun sandwich cookie. Tastes great and makes for a playful addition to any dessert tray.

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