Red Velvet Hot ChocolateWith a sweet cream cheese "frosting" and chopped milk chocolate, this take on red velvet cake will knock the socks off your guests.
1 Hour, 25 Minutes
Makes about 3 1/2 dozen (serving size: 2 cookies)
You’d never guess these impressive-looking cookies are made with just four ingredients. Demerara sugar is a coarse brown sugar; look for it in the baking aisle at the supermarket.
- 3/4 cup Demerara sugar
- 1 teaspoon ground cinnamon
- 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
- 2/3 cup orange marmalade, divided
How to Make
Combine sugar and cinnamon in a small bowl. Sprinkle 1/4 cup sugar mixture over a 12-inch square on a work surface. Unfold 1 pastry sheet on top of sugar, and roll sheet into a 12- x 9-inch rectangle. Spread 1/3 cup marmalade over dough, leaving a 1/2-inch border around edges. Starting with 1 long side, roll up pastry, jelly-roll fashion, to center of pastry sheet. Roll opposite side to center. (The shape will resemble a scroll.) Wrap in plastic wrap, and freeze 20 minutes. Repeat procedure with 1/4 cup of the sugar mixture and remaining pastry sheet and 1/3 cup marmalade.
Preheat oven to 375°F. Remove 1 pastry roll from freezer, and cut into 1/2-inch-thick slices; place 2 inches apart on a parchment paper-lined baking sheet. Sprinkle each slice with a small amount of the remaining sugar mixture.
Bake in preheated oven until light golden brown on the bottom, 14 to 16 minutes. Remove from oven, and care- fully turn each cookie over. Return to oven, and bake until crisp and golden brown, 8 to 10 more minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat procedure with the remaining pastry roll.