RED VELVET CRINKLE COOKIES PREP TIME 15 MIN. – COOK TIME 30 MIN. – READY IN 45 MIN. + CHILLING TIME – SERVINGS 38


1 (15.25 oz) box Betty Crocker™ Super Moist™ Delights Red


/3


Velvet Cake Mix 1


cup canola oil 2 large eggs


1 tsp espresso powder or ground coffee


2 cups confectioners’ sugar (for rolling)


STEP 1 To a large bowl, add the cake mix, oil, eggs, and espresso or coffee. Stir to combine into a dough. Cover with plastic and refrigerate 30 min. STEP 2 Preheat oven to 350°F. Line two cookie sheets with parchment. To a shallow dish, add the confectioners’ sugar. Shape dough into 1-inch balls. (If dough is too soft to handle, refrigerate longer.) Roll the dough balls in confectioners’ sugar to coat. Place on prepared baking sheets, about 2 inches apart. STEP 3 Bake cookies 10–12 min., until puffed and cracked. Cool 1 min. on baking sheets, then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.


PER SERVING: 89 CALORIES, 3G FAT, 1G SATURATED FAT, 11MG CHOLESTEROL, 65MG SODIUM, 14G CARBOHYDRATE, 0G FIBER, 11G SUGAR, 1G PROTEIN 42


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