RED VELVET WHIPPERSNAPPER COOKIES

1 box (approx 18-oz) red velvet cake mix
1 large egg, beaten with a fork
2 cups whipped topping, thawed (not the whole carton)
1 tsp vanilla extract
1 cup semi-sweet mini chocolate chips
1/2 cup powdered sugar
small jar maraschino cherries, without stems, cut in half vertically

Pour half of the dry cake mix into a large bowl.

Use a smaller bowl to mix the two cups whipped topping with the beaten egg and vanilla. Stir gently with a silicone or rubber spatula until combined. Add mixture to the dry cake mix; stir very gently with wooden spoon or above spatula. Stir only until combined (do not stir all the air from the whipped topping).

Sprinkle the remaining dry cake mix over the top and using a rubber or silicone spatula, fold in. Again, fold in gently so as not to remove the air from the whipped topping.

Sprinkle the mini chocolate chips on top and gently fold into the airy mixture. Cover bowl and refrigerate for 1 hour to chill. You cannot form into balls until mixture is chilled. This mixture may be chilled overnight, if desired.

Preheat oven to 350 degrees. Place oven rack in the middle position.
DO NOT remove chilled dough from the refrigerator until the oven is preheated.
Prepare cookie sheets by spraying with a nonstick cooking spray or lining with parchment paper (parchment paper is my preference).

Place the powdered sugar in a small, shallow bowl.

If you haven't already done so, cut cherries in half.

When oven is ready, remove chilled dough and using a teaspoon (from silverware drawer, not a measuring spoon), drop dough by rounded spoonful (one at a time) into the powdered sugar. Roll dough ball around to coat with powdered sugar. You may want to coat your fingers with powdered sugar before trying to handle the dough balls.

Place cookie balls on the cookie sheets, 12 to a standard size sheet. Top each cookie ball with a cherry half, rounded side up.

Bake cookies at 350 degrees for 10 to 12 minutes. To test for doneness, tap gently with a fingertip to see if set.

Cool on cookie sheets for 2 minutes before removing to a wire rack to cool completely. If you used parchment paper you can pull the sheet onto the wire rack without having to move each cookie individually.

Cooled cookies may be stored between sheets of waxed paper in a cool dry place (not the refrigerator, it is too moist.).

Yield: 3 to 4 dozen

This is my version of a cookie recipe in this novel.

Joanne Fluke has great recipes in her novels.