I know very little about high altitude baking, but I am learning (actually I try not to think about it because the idea of needing to add more flour AND more liquid sort of gives me a headache…less sugar, hotter oven, this is getting ridiculous). I now know that you can’t even generalize “high altitude” baking because it depends on exactly how high you are. Flagstaff’s elevation is 7000 ft. which means 1. I’m adjusting some recipes for this altitude when I’m able to shake off the lazies and 2. I’m basically high-altitude training every time I run on my treadmill. So my nine minute mile probably converts to like a 7 minute mile somewhere else. Right.
I posted Red Velvet Cookies a couple of weeks ago. Since Valentine’s Day is almost here, it’s time to make sure we high altitude folks have some cookies too! I am making this batch for a play group tea party on Friday.
High Altitude Red Velvet Cookies
2 3/4 cups plus 2 Tablespoons flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup plus 3 Tablespoons sugar
1 Tablespoon red food coloring (optional)
1 Tablespoon vanilla
3/4 cup buttermilk
Cream cheese frosting:
1/2 cup unsalted butter, softened
4 oz. cream cheese, softened
16 oz. powdered sugar
3/4 teaspoon vanilla
Preheat oven to 370 degrees.
In a large bowl, mix dry ingredients (flour, cocoa, baking powder, baking soda, and salt); set aside. In the mixer bowl, cream together butter, sugar, eggs, food coloring, and vanilla. Alternating with buttermilk, mix dry ingredients into batter. Scoop Tablespoon-sized drops onto cookie sheet.
Bake at 370 degrees for 8 to 12 minutes.
With electric mixer, whip butter, cream cheese, and vanilla. Add powdered sugar until desired consistency is reached. Frost cookies once they are completely cool.
**I like to store these cookies in the fridge because of the cream cheese frosting. I try to then let the cookies sit at room temp for about 30 minutes or an hour or so before eating…yes, this is extremely difficult.