Rugelach & Red Velvet Cookies

Rugelach Cookies

Dough

11/2 cups - all-purpose flour

1/4 tsp. - salt

1/2 cup - sugar

1/3 - butter soften

1 - egg

Inside Mixture

1/4 cup - sugar

3 tbs - melted butter

1 cup - semisweet chocolate chips

1 cup - chopped walnuts

1/2 cup - dried cranberries

raspberry spread

In a bowl combine flour and salt and set aside. In another bowl beat together sugar and butter on medium speed until fluffy now include egg until blended.  Slowly add flour mixture until dough is firm.  

Cut dough in half and roll out into two rectangle shapes.  It is easier if you roll between wax paper.

For the inside mix together sugar, melted butter, chocolate chips, walnuts and cranberries. 

 Before sprinkling the mixture over top of dough, spread raspberry preserved spread or jam, then top with mixture.

Very carefully roll starting from the ends with wax paper to make a round pinwheel. 

 As you see below in the picture.

Cut a few inches apart and place on a greased cookie sheet.  

If you like sprinkle with some of the mixture on top of the cookie.

Bake for 10 to 14 mins at 350.

Red Velvet Crinkles

1 - box of red velvet cake mix

1/2 cup - vegetable oil

2 - eggs

1 tsp. - vanilla

1/2 cup - powder sugar

Pre-heat oven to 350 

In a bowl mix together cake mix, oil, eggs and vanilla.

Once done make small round balls out of the dough and roll in powder sugar.

Place the balls on a cookie sheet a few inches apart and place in oven for around 10 mins. for baking.