Recipe of the Month: Red Velvet Macadamia Nut Cookies

Yield: approximately 3 dozen
Ingredients
3/4 cup butter, chilled*
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 tablespoon hot water
1 and 1/4 cup all-purpose flour
1 and 1/4 cup Red Velvet cake mix
1/2 cup white chocolate chips
1/2 cup macadamia nuts
Instructions
Preheat oven to 350 degrees F.
Beat the butter, brown sugar, and sugar until smooth, and you can no longer see any butter chunks.*
Add the egg and vanilla, and mix until smooth.
Dissolve the baking soda in the hot water. Add the baking soda-water to the mixing bowl. Add the flour and cake mix, and mix just until the dough forms.
Stir the chocolate chips and macadamia nuts in with a spoon or spatula.
Scoop the dough onto a lined baking sheet. For this recipe, I like to stack two tablespoon scoops on top of each other for one cookie, and I keep them at least two inches apart from the other cookies.
Bake for 10-13 minutes until the edges are set. Let cool completely on baking sheet.
Notes
These cookies spread a bit. They’re still chewy and yummy, but fairly thin (as pictured). You can try freezing the dough for about 10 minutes before baking to help prevent spreading. But I’ve found the most effective way to make these cookies THICK and chewy is to substitute half of the butter with shortening, and no chill time needed.
However, I REALLY loved these as thin cookies, which is why I’m posting them like this 🙂

Recipe of the Month: Cherry Shortbread Thumbprint Cookies

Ingredients:
1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
3 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
30-36 Cherry Cordial Kisses, unwrapped (Milk Chocolate Kisses work just as well)
Directions:
1. Preheat oven to 325 degrees.
2. In a Large mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined.
3. Mix in the cherry juice and almond extract.
4. Beat in as much of the flour as you can. This dough gets thick!! Using a wooden spoon combine what is left.
5. Add in the chopped cherries!
6. Roll dough into 1 inch balls. I use a cookie scoop for this. Then roll in sugar. Place on parchment lined cookie sheet and Lightly press them down.
7. Bake for 10 minutes.
8. After baking for 10 minutes. Place a Kiss in the center of each cookie. Pushing very slightly in place.
9. Bake for 4 additional minutes or until bottoms are light brown.
10. Transfer cookies to a cooling rack and let cool.
Note: You can also cook the cookie completely for 14 minutes. Then after they are done quickly insert the kiss in the center. Then transfer to cooling rack.