Lunch: Kringle Krinkles

Recipe by Candace Braun Davison These cookies are made by swirling two types of dough together (red velvet and a green-dyed vanilla). Chilling both before you swirl the two flavors together really helps keep it from sticking to your fingers—and getting f

Ingredients

1 box red velvet cake mix
1/3 c. canola or vegetable oil
2 eggs

Instructions

Preheat the oven to 350 °F.
For the red velvet cookie dough: Stir the cake mix, oil and eggs together until combined in a large mixing bowl. Set aside.
For the green vanilla dough: Pour the cake mix, oil, eggs and food coloring into another mixing bowl. Stir until combined.
Place both kinds of dough in the fridge to chill for 20-25 minutes. Then, add the red velvet dough to the green vanilla dough, twisting the two together using your hands, kneading the two just enough to create a swirled, marbled effect.
Roll the dough into 1-inch balls, then roll in powdered sugar. Place about 2 inches apart on a parchment-lined baking sheet and bake for 8-10 minutes, or until cookies have flattened and the center is no longer gooey or jiggly when you move the baking sheet.

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