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Icy red velvet cookies


1 box red velvet cake mix

1/2 cup melted butter

1 beaten egg

1 teaspoon vanilla

3 ounces softened cream cheese

3 tablespoons softened butter

1/4 cup milk

1/2 teaspoon vanilla

2–3 cups powdered sugar


1. Stir together egg, cake mix, vanilla, and melted butter in a medium bowl.

2. Form dough into a log shape that is about one foot long. Wrap it in wax paper.

3. Chill the dough in the refrigerator for 2 hours.

4. Preheat the oven to 350 degrees.

5. Unwrap the dough. Cut off 1/4-inch slices and place them on prepared cookie sheets.

6. Bake for 10–12 minutes.

7. Allow to cool completely. After the cookies are cooled, fill a pastry bag with cream cheese icing and drizzle it over the cookies.

Cream Cheese Icing

1. Mix 3 ounces softened cream cheese, 3 tablespoons softened butter, 1/4 cup milk, and 1/2 teaspoon vanilla until smooth.

2. Add 2–3 cups of powdered sugar, until the icing is a good drizzling consistency.
3. If you have any extra icing, you can thicken it up with more powdered sugar and spread between graham crackers.

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