Red Velvet Lover’s Cookbook and Cream Cheese Thumbprint Cookies

I love a themed cookbook.  I think in this day and age, there’s less of a call for the basic cookbook (there’s only one classic Good Housekeeping authoritative guide to basic cooking), and more emphasis on themed cookbook which allows people who love, for example, peanut butter or avocados, have cookbooks to work on turning a beloved ingredient or style of food into several recipes.  In Deborah Harroun’s Red Velvet Lover’s Cookbook, the multitude of red velvet fans get their turn.

Red velvet is incredibly popular at the minute – combination of the hint of chocolate and buttermilk are absolutely deadly.  I particularly enjoyed the breakfast chapter – so excited to try the red velvet waffles!  And there are some interesting variations on the traditional red velvet cupcakes, such as the red velvet tres leches cake.  I think a lot of these recipes would be great to use for a red velvet lover.  Beardy Fiance, for example, is a big fan of red velvet and I think using the red velvet cannoli or eclairs would just make a special, personalised dessert for him!

611--gSpP5L._SX258_BO1,204,203,200_Cream Cheese Thumbprint (from Red Velvet Lover’s Cookbook)

Ingredients (cookie dough):

8 ounces unsalted butter

3.75 ounces light brown sugar

1 egg, separated

1 teaspoon vanilla extract

4 teaspoons red food colouring

8.5 ounces all purpose flour

2 teaspoons cocoa powder

3.5 ounces granulated sugar

Cookie batter ingedientsIngredients (cream cheese filling):

4 ounces cream cheese

1.75g granulated sugar

1 egg yolk

1/4 teaspoon vanilla extract

 

Cream together unsalted butter and brown sugar.

Cream together unsalted butter and brown sugarMix in egg yolk, vanilla extract and red food colouring.  Sift in cocoa powder and flour.

Sift in cocoa powder and flourRoll dough into a ball.  Dip in egg whites, then in granulated sugar.

Dip in egg whites, then in granulated sugarPut the dough on a baking sheet and leave an imprint in the dough.  Bake at 150C for ten minutes.

Leave an imprint in the doughWhip the cream cheese together with egg yolk and vanilla extract.

Whip the cream cheese together with egg yolk and vanilla extractPop cream cheese filling into the cookie indentation.  Bake for another fifteen minutes, then allow to cool.

Cream Cheese Thumbprint

I received a copy to review from Harvard Common Press, but all opinions are my own.  This post definitely contains affiliate links!

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