I celebrated the season premiere of True Blood this weekend with a southern classic: red velvet cake. Rather than make a layered cake, I opted to try a cookie variation. Traditionally the cake is iced with a vanilla cream cheese frosting; however, I was in the mood for something more decadent and concocted a dark chocolate cream cheese frosting. In addition to the sinful filling, to add a little crunch I sprinkled each cookie sandwich with roasted hazelnuts.
The cookies are simple to make, but take into account that they spread, so avoid overcrowding the baking sheet. Don't feel limited to cream cheese frosting filling; a variety of ice creams would be a delectable Summer treat. I definitely want to make these again to celebrate the Fourth of July — the color is perfect! Whether you make them now or later, you'll need the recipe. Get it when you read more.
Cookies Makes 12-15 cookies.
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
Dark Chocolate Cream Cheese Frosting
16 ounces cream cheese, at room temperature
2 cups roughly chopped dark chocolate (72% cocoa)
2 squares of baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
1 cup roasted hazelnuts, roughly chopped
Makes 12-15 cookies.