I love anything described as red velvet. Red velvet cakes are as Southern as sweet tea and magnolias. I use an old family recipe for a traditional red velvet so I thought these cookies might have half a chance of success if I went with tradition. My last attempt at backing cookies was GREAT! I think I’m getting the hang of this. I have been cooking and backing since I was a kid, but somehow, I never learned to make good cookies. We are a family of cakes, pies, candy, and bars. And now, I can add cookies to the list!
The key to these looking so pretty is making sure to LIBERALLY cover them in confectioners’ sugar. Also, make sure the sugar is fresh. Do the smell and taste test. Confectioners’ sugar will take on a very bitter rancid taste when it is no longer fresh. Don’t pay attention to the date on the box. Test it first before coating the cookies.