Monday, September 28, 2009

Red Velvet Cookies with Cream Cheese Icing

Red Velvet Cookies with Cream Cheese Icing

Makes 2 dozen.

This came by request from The Mr., and it made me excited because usually I'm the sweet tooth in the house, and not him. Lucky for me, what he wanted was easy to accomplish. I mean, really? 3 ingredient cookies? The least I could do was top them with some homemade cream cheese icing.

COOKIES:
1 box red velvet cake mix
2 eggs
1/3 c. oil (see note below)

Preheat oven to 375 degrees.
Mix all ingredients in a bowl until well combined. Roll into balls and place on a lightly greased cookie sheet. Bake for 8-9 minutes, or until the tops begin to crackle. Cool on wire rack.

A Note From The Little Lady: Cake mixes come in varying sizes. Most are around 16-18 oz. If your mix is on the larger end, feel free to up the amount of oil to 1/2 cup.


CREAM CHEESE FROSTING:
(1/2) 8-oz. block cream cheese, softened
1/4 stick butter, softened
1 t. milk
1/2 t. vanilla
2 c. powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frost cookies.

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