Or you know, three nights, but I need to give you time to grocery shop.

A shameless plug [yes, another]::
My company published the sweetest little book this year:: Red Velvet Lover’s Cookbook. Lemme tell ya: I don’t care if you’re a red velvet lover or not, this book will convert you. And it will totally fix that silly misconception of red velvet being nothing more that chocolate cake with too much red food coloring! Not the case my friend. These oversized “oreos” are purrrfect for leaving out for Santa, but I also recommend the book’s Baked Donuts, Whoopie Pies, and Gooey Butter Cookies.

[ Red Velvet “Oreos” ]
Red Velvet Lover’s Cookbook by Deborah Harroun

[ ingredients ]

for the cookies::

• 1½ cups all-purpose flour
• 2 tablespoons natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon table salt
• 1 cup sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 large egg
• 1 tablespoon red liquid food coloring

for the filling::

• 2 cups confectioners’ sugar
• ½ cup vegetable shortening
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon hot water
• ½ teaspoon vanilla extract

[ directions ]

1. To make the cookies: Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk the flour, cocoa, baking soda, baking powder, and salt in a bowl to combine. Beat the sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in the egg and food coloring. Add the dry ingredients and stir until the dough comes together.
3. Form the dough into balls (about 1 tablespoon each) and place the dough balls at least 3 inches apart on the baking sheets. Flatten the balls slightly with the bottom of a drinking glass. Bake until the edges start setting, 7 to 8 minutes. Cool for 5 minutes on the baking sheets, then transfer to racks to cool completely.
4. To make the filling: Beat the confectioners’ sugar, shortening, butter, water, and vanilla in a mixing bowl with an electric mixer until light and fluffy.
5. Place the filling in a pastry bag fitted with a ½-inch round tip. Turn half the cookies over and pipe about 1 teaspoon of the filling onto the flat side of each cookie. Place another cookie on top of the filling, flat side down. Lightly press the cookies together to spread out the filling. Store in an airtight container for up to 3 days.

Makes 24

Are you a red velvet fan already, or do you need some more convincing? Cause I’ll be back before Valentine’s Day…!

Full Disclosure: I work for this cookbook’s publisher; however, all opinions expressed are my own.