Over the weekend I experimented with “cake cookies”-so easy and festive.

  

Ingredients:
1 box red velvet cake mix (chocolate and vanilla would be great for other occasions!)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional
Directions:
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.
3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely.

As a side-note:  I went to David Burke Kitchen last week for restaurant week-the entire meal was spectacular, but the desserts really took the “cake” so to speak!  Red-Velvet Sundae with cream cheese ice cream, oh-my-godddd, it was good, and festive to boot!