Here's the recipe for my Stuffed Red Velvet Cookies in process.
Mix the filling ingredients. Use room-temperature cream cheese, and toast the nuts for added flavor and crunch. Put the filling mixture in the fridge or freezer to firm up until you stuff the cookies.
Cream the creamables. Butter and white sugar.
Combine the wet ingredients. I know what you're thinking..."what's up with the vinegar?" You use only 1/2 teaspoon, but it really works for bringing out the red color. Ever made Easter eggs? Remember how you have to drop those Paas color pellets in vinegar before you start a-dunkin your hardboiled eggs? Same concept here. Wow...that is really red!
Add the wet ingredients to the cremables. Take everything for a spin.
Combine the dry ingredients. Don't forget to grind the oatmeal.
Add the dry ingredients to the combined creamables and wet ingredients. The dough will look a little beefy.
Scoop the dough balls, split them in half, and form into flattened disks. Remove the filling mixture from the fridge (or freezer). Stuff the cookies. Your dough disks should look like slices of pepperoni.
Freeze the stuffed dough balls for five minutes and then bake. You'll start with meatball-looking things and end up with cookie-looking things. Enjoy!