Red Velvet NYCMint Chocolate Sandwich Cookies Kit
$29.99/ea
Guaranteed Fresh
Allergens:
- Contains Milk
- Contains Soy
- Contains Eggs
- Contains Wheat
Crushed candy cane adds a merry flourish to these slender sandwich cookies. Dipped in melted chocolate, you'll make an elevated take on the classic chocolate-mint combo.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make an impressive, bakery quality cookies in under an hour! Includes all the pre-measured ingredients, plus parchment paper and a piping bag. (from Red Velvet NYC)
Skill Level:
2 out of 3
Equipment You'll Need:
- Small bowl
- Whisk
- Medium bowl
- Electric Mixer
- Spatula
- Baking sheets (2)
- Wire rack
- Small heatproof bowl
- Small offset spatula
- Small spoon
From Your Pantry:
- 1 egg
Heating Instructions
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve
unpacked your Red Velvet kit, preheat the oven to 325°F
and allow butter to come to room temperature. In a small
bowl, whisk together flour and salt. In a medium bowl, using
an electric mixer, beat butter and granulated sugar on high,
scraping down bowl as needed, until light and fluffy, about 4
minutes. Add flour salt mixture, then vanilla extract and egg;
beat until fully combined.
Using a spatula, transfer dough to the disposable piping bag provided. Once the bag is filled, push the dough towards the open tip to release any excess air, and twist the top of the bag to close tight. STEP 3
sing the parchment paper provided, line two baking sheets with paper. Pipe 36 cookies (3/4-inch wide by 2 inches long), 1/2 inch apart, onto sheets. Chill in the refrigerator until firm, 20 minutes. Bake until cookie edges are light golden, about 15 minutes; rotate sheets halfway through. Transfer cookies to a wire rack and let cool completely. STEP 4
Place chocolate in a small heatproof bowl. Microwave in 30 second increments until melted, about 2 minutes. Add peppermint extract and mix to combine. With a small offset spatula or spoon, spread chocolate on flat side of half the cookies. Sandwich cookie halves together and let the chocolate filling harden. STEP 5
Once 18 sandwiches have set (and are fused together), dip the ends into the same peppermint-chocolate mixture. If the mixture has hardened, you can microwave it again for a few seconds. STEP 6
Crush candy canes: without removing the candy cane from the plastic bag, pound with a pan or rolling pin until crushed. While the chocolate is still wet, sprinkle crushed candy cane onto the exterior. Allow to set. To speed things up, you can place the cookies in the fridge for a bit. Enjoy!
| Nutrition Facts |
| Serv. Size 1 prepared (35g) |
| Servings per container 18 |
 |
| Amount Per Serving
|
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| Calories 150 | Calories From Fat 70 |
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|
| % Daily Value * | |
|
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| Total Fat 8g | 12% |
|
|
 Saturated Fat
5g | 25% |
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| Trans Fat
0g | |
|
|
| Cholesterol 25mg | 8% |
|
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| Sodium 70mg | 3% |
|
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| Total Carbohydrate 20g | 7% |
|
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| Dietary Fiber
less than 1g | 3% |
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| Sugars
12g | |
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| Protein 2g | |
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|
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| ** Contains less than 2 percent of the Daily Value of these nutrients. |
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
|
|||
| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
All-Purpose Flour, Granulated Sugar, Butter (Unsalted), Bittersweet Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Milk Fat, Soy Lecithin (Emulsifier),
Vanilla), Candy Canes (Sugar, Corn Syrup, Natural Flavor, Red 40), Egg, Vanilla Extract, Salt, Peppermint Extract.
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