Cooking with Paula Deen_-_November 2019

RED VELVET CHOCOLATE CHIP

CRINKLES

Makes about 36

1 (15.25-ounce) box red velvet

cake mix

¼ cup miniature chocolate chips

2 tablespoons all-purpose fl our

1⁄3 cup canola oil

2 large eggs

¼ teaspoon almond extract

1 cup granulated sugar

1 cup confectioners’ sugar

1. In a large bowl, whisk together cake
   mix, chocolate chips, and fl our. Add oil,
   eggs, and extract, and beat with a mixer
   at medium speed until smooth and well
   combined, about 2 minutes, stopping
   to scrape sides of bowl. Cover and
   freeze until fi rm, about 30 minutes.


2. Preheat oven to 350°. Line baking
   sheets with parchment paper.


3. Place granulated sugar and
   confectioners’ sugar in separate small
   bowls. Scoop dough into 1-inch balls.
   Roll balls in granulated sugar to coat;
   roll balls in confectioners’ sugar to coat.
   Place 2 inches apart on prepared pans.


4. Bake until surface of cookies is
   cracked and edges look dry, 10 to
   12 minutes. Let cool on pans for
   5 minutes. Remove from pans, and let
   cool completely on wire racks. Store in
   an airtight container for up to 3 days.

PEPPERMINT BLONDIES

Makes about 20

1½ cups unsalted butter

2 cups fi rmly packed light brown

sugar

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon kosher salt

4 large eggs, room temperature

2 teaspoons vanilla extract

½ teaspoon peppermint extract

3 cups all-purpose fl our

1 cup white chocolate chips

Peppermint Frosting (recipe follows)

Garnish: crushed soft peppermint

candies

Spiced Cane
Syrup Cookies
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