RED VELVET GOOEY BUTTER COOKIES



Thanks to Anthea for forwarding me the recipe from Tidy Mom!  As soon as I clapped eyes on it, I knew I'd have to add it to the Alexsanta's Christmas Bakehouse collection. 

The appeal of this American recipe was the unique ingredient list, including a packet of cake mix and cream cheese (this combo harks from a traditional St Louis Gooey  Buttercake) which are not things that you typically come across in ol' fashioned Aussie biscuit recipes. The recipe says that the raw mixture will be tough; mine was actually quite SLOPPY, but it worked. My cooking time was different, too. I took these to work as an office treat and made them again for a party on the weekend; a few of the girls have asked for the recipe, so I've converted it to Australian measurements  and have altered the directions to match what worked for me. You can view the original recipe here.

I reckon Santy Pants might be extra kind if you leave him one of these tomorrow night. TWO MORE SLEEPS!

Happy Christmas Holiday Baking! xx

Ingredients

1 packet White Wings Red Velvet cake mix (found in Woolworths; did not find in Coles)
230 grams cream cheese, softened (not the 'light' one, silly gal)
1/2 cup butter, softend (butter butter, not fake butter)
1 large egg (or just a regular egg... they all look the same?)
1 teaspoon vanilla extract (or essence, or whatever you have in the pantry)
1/2 cup white choc chips (Woolies was sold out, so I chopped up a Milky Bar)
1/2 cup icing sugar

  1. Heat oven to 180 Celcius (160 fan forced).
  2. In a large bowl, using the high speed of an electric mixer, combine butter and cream cheese until fluffy (will take about a minute)
  3. Add egg and vanilla, mix until completely incorporated, then add packet mix and continue beating until combined. Stir in chocolate chips.
  4. Place icing sugar in a small bowl.
  5. Form one-inch dough balls and roll into icing sugar to coat.
  6. Place cookies 1-2 inches apart onto trays lined with baking paper. Bake for approx. 15 minutes, until centres are set (they will still be wobbly when you take out of the oven initially)
  7. Cool on trays. (Original recipe says cool on wire racks, however this mixture is wetter, so I used trays. The biscuits will have a cakey texture, kind of similar to Subway cookies.)
  8. When completely cooled, lightly dust with icing sugar through a sieve.

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