Red Velvet Crackle Cookies

This is the first time i'm trying baking red velvet cookies with white chocolate and it was a huge success with my household. The cookies came out with extra richness with the added white chocolate. I always adore the sexiness of red velvet which is a classic sexy vibrant red in them that might pull everyone to the coffee table.

Gone are the days red velvet means cake...now, red velvet comes in every possibly stuff you could think of be it ice cream,cookies,macaroons or even pancakes. This particular red velvet crackle cookies are so gorgeous with beautiful white patches on them. Tossed them with generous amount of confectioners sugar for that beautiful signature white crackles. While baking the cookies gradually expand and the confectioners sugar creates those amazingly beautiful patches. I baked this red velvet crackle cookies during Diwali last year and the batch disappeared soon. The cookies are chocolatey,chewy and delicious with a serving of a tall glass of milk. Store in airtight container and stay well up to 1 week but i won't be surprised to find them empty the very next day.

Ingredients

1 1/4 cup all purpose flour
2 large eggs, room temperature
3 tbsp vegetable/canola oil
1 tbsp unsweetened cocoa powder
57 g white chocolate
3/4 cup granulated white sugar
1 tsp baking powder
1/4 tsp salt
Few dots red food coloring
1/2 cup confectioners sugar


Methods

Sift flour and baking powder in a bowl. Stir in the salt. Keep aside.

In a microweable bowl, add white chocolate and microwave for 30 seconds. Remove from microwave and stir well. Keep aside

Using a hand/stand mixer, beat eggs,granulated white sugar and vegetable oil. Whisk in the melted white chocolate and red food coloring.

Reduce speed to low and gradually, add in the flour mixture. Beat until well combined.

Cover the bowl with cling wrap and refrigerate for about 1-2 hours until the dough firm.

Line a baking tray with parchment paper.

Take a tablespoon of dough, shape into a ball and roll the balls in confectioners sugar until well coated. Flatten the dough slightly. Continue with the remaining dough.

Place the sugar coated dough onto a prepared baking tray  by arranging each at 2 inches apart and bake in a 350'F or 180'C preheated oven for 15-18 minutes.

Cool on baking tray for 2-3 minutes and transfer to wire rack to cool completely.