Red Velvet Cookies... percubaan.

Assalamualaikum...

Tak tahan tengok bila kak Sally tayang Red Velvet Cookies ni..
tanpa berfikir panjang, walaupun penat.. terus mula projek..
resepi asal dari sini.. dari CookingClassy.
kalau tengok hasil kat situ, punyalah cantik kukisnya..merekah-rekah gitu..
dan untuk percubaan pertama ni saya gunakan resepi yang dah diupdate macam kat bawah tu..
tapi bila sukat butter dan shortening guna sudu, leceh pulak..
agaknya saya terlebih sukat, jadi adunannya lembik sangat..
dan untuk hasil pembakaran yg pertama, biskutnya mudah berderai..letak dalam mulut terus je cair..

so untuk dibakar kali kedua tu saya tambahkan lebih kurang 1/2 cawan gandum lagi.. itu pun susah juga nak bulatkan dengan tangan. akhirnya saya isikan adunan dalam piping bag je. alhamdulillah, menjadi.. tapi tak rangup sangat. cadang nak buat lagi sebab si kakak suka..  mungkin saya akan gunakan resepi yang satu lagi macam yang telah diolah oleh kak Sally.. 

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 Tbsp cocoa powder*
• 1 1/2 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp butter, at room temperature
• 6 Tbsp all vegetable shortening, at room temperature
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1 Tbsp red food coloring
• 1 1/3 cups white chocolate chips, divided

Directions

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
• *If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.
• **Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).
• ***Anyone wanting the original recipe I posted back in August, I finally found it thanks to Break It, Make It, or Bake it, thanks Audrey! She posted it before I had deleted my first version and added in the revised version above. To be honest I like the ones below best I just got a few complaints that they were flat and not red enough so I added the recipe above in hopes of solving the issue for the complaints. The recipe below is also the ones that are pictured.