1 box Snowflake red velvet cupcake mix⅓ cup oil (or more if needed)2 extra large eggsIcing sugar
1. Lightly mix the eggs and oil together.2. Add to red velvet mix and bind by hand. If you feel the dough is too dry, add a little more oil, but remember the dough needs to be a stiff dough, and will become too oily as is sits if too much is added.3. Roll into a ball and wrap in cling wrap. Leave in fridge for 30min.4. Whilst dough is chilling, preheat oven to 160°C and grease 2 cookie baking sheets.5. Remove dough from fridge. Using a tablespoon measuring spoon, scoop up balls of dough, roll and slightly flatten.6. Then roll in icing sugar.7. Place on baking sheet and bake for 10-15min.8. The cookie will spread and crack.9. Remove from oven and allow to cool. It will crisp as it cools.10. Store in airtight container with waxed paper in between if layering. Store in a cool area.
INFO & TIPS
Note: One box makes +/-3 dzn cookies.
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