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- Okay, I talked to y'all earlier about,
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we're doing some videos on 12 Days of Christmas cookies.
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Well, this is the second day now of Christmas cookies.
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This was the first day
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we aint got no words to tell you how good these are.
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I don't know-- - I think the plate tells you.
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- I don't know if the other 11 cookies
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are going add up to the greatness of this one.
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But you know what, the second day of Christmas
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is gonna be pretty good, too.
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Michael Gruber loves red velvet cake.
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So we are gonna make a red velvet crinkle cookie
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and this was actually in my last cookbook.
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Isn't it what from the last one?
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Paula Deen's southern baking
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we're gonna start with a red velvet cake mix
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and we're gonna add a third of a cup,
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uh oh a nut fell out of that cookie
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right there in the pit.
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Yeah, Eddie and Theresa
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and I have been spent up here laughing.
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Eddie said, those cookies are not gonna last 12 days.
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I'm wondering if they can--
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- [Theresa] Make it tonight.
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- Yeah (laughs) 12 hours.
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So we're gonna add a third of a cup of vegetable oil.
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Two tablespoons of all purpose flour.
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Oh that was the left over oil.
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So don't we need some vanilla extract?
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- [Theresa] Does it say that on there?
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- [Theresa] Maybe I should get that for you.
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- Yeah I need some vanilla extract.
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So let's make sure we got everything, Theresa.
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Red velvet cake mix, third cup of oil,
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two large eggs, two tablespoons of all purpose flour,
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fourth of a teaspoon of vanilla flavoring.
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Why would you just, why would, Paula, why would you
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just put a fourth. - Hence why I missed it.
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- Why would you just a fourth of a
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cup of vanilla when you can add more.
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All right and then we've got,
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we've got one cup of sugar, granulated sugar,
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and then one cup of confectioner sugar.
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Now we're gonna mix this
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and it's gonna have to be refrigerated about two hours,
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a minimum of two hours,
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because this is gonna be a sticky batter
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and we're gonna want to be able
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to roll these cookies into like an inch and half ball
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and they need to be nice and cold in order
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See, it's gonna be a big batter.
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But it's also gonna be a sticky batter.
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It's got it's own turntable, y'all.
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Slow down little mixer.
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- [Man] So what was your favorite cookie
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that your mother made for Christmas?
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- You know, I don't remember mama making a bunch of cookies.
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You know, it was always cakes.
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What was your favorite cookie that your mama made?
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Now grandma made the cookies.
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Grandma Paul would make the cookies.
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But mama was into baking cakes.
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- [Man] My mom made, you know,
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I think from all her, you know like pies left over,
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egg whites, she would make those
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like egg white drop cookies.
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- Oh my gosh. - Kisses.
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- Meringue cookies. - Meringue cookies.
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Yeah, yeah, yeah. - Love them.
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- [Man] And she would, you know,
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she would put chocolate chips or raisins inside it
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and it was good. - Oh wow.
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Well, I've made meringue cookies but I've never,
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you know, really put anything in 'em.
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Oh, this is so sticky.
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It's gonna have to go into the refrigerator
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for a minimum of two hours
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and now I don't know why my recipe would read this way.
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I apparently didn't do a very good job at proofing
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but it said preheat oven to 350 degrees
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I was right the first time, y'all.
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It said cover and refrigerate until firm, about two hours,
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then preheat your oven.
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I thought it was telling you to preheat the oven now
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and put the dough in the refrigerator for two hours.
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So, I was gonna say my bad
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So, we're gonna cover this,
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put it in the refrigerator for two hours
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and then we're gonna roll 'em into balls
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and we gonna roll 'em first into the granulated sugar
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and then into the confectioner sugar
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and these are gonna be so pretty
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and they're gonna have like a crackle to 'em.
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Okie doke, our beautiful red crinkle,
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They set in the oven.
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Gosh, they stayed a little longer than an hour.
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Actually, I think they spent the night.
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- [Theresa] They did.
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'Cause you're in a different shirt now.
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- Yeah, I was gonna say. - You're in a different shirt.
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- Yeah this was yesterday that--
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- [Theresa] This is day two.
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- [Theresa] This is day two of those cookies.
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All right, that might be a little much.
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Listen, Theresa is so good with her prepping y'all
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Sometimes she's so efficient, I get plumed confused.
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- [Theresa] Me, too. (laughing)
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- All right, I'm just mashing those down a little bit.
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Now, you want to roll these in the sugar first
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and then the powdered sugar last
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'cause this is what's gonna make our cookies crinkle
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and these are another
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just very unpretentious cookie
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So, nothing to it but to do it.
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I'm fixing to put these in the oven
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and bake them for, I think like 10 minutes.
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- [Theresa] 10 to 12 minutes at 350.
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- Most of your cookies are baked in a 350 degree oven
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which is the most popular temperature of all
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when it comes to your baking.
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So, we'll show you the end results in just about 10 minutes,
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Our timer went off, y'all, for our red velvet crinkles
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and I cooked 'em for 10 minutes at 350.
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And you can see by rolling it in the powdered sugar
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that it made these like craters and crinkles
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you can dust it with a little bit more powdered sugar
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but I kinda like seeing the craters
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and y'all, I make these cookies all year long
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even though they look real Christmas-y.
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- [Theresa] You can make a chocolate version, too.
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- Yeah. - There's chocolate crinkles
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Well this recipe came out of my latest cookbook,
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Paula Deen's southern baking
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I don't cook these just at Christmas,
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I cook 'em all year round.
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Because my tubby bubby husband,
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he loves red velvet.
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So he don't want to wait till just Christmas
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to eat his red velvet goodies.
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and this is the perfect cookie to leave out for Santa.
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I always leave a glass of milk
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and a plate of cookies out for santa
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'cause I know he's gonna be thirsty and tired and hungry.
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Love and best dishes.
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Thanks for joining me on the 12 Days of Christmas cookies.
