Red Velvet Black & White Cookies Silvana Nardone   From Every Day with Rachael Ray March 2008 MAKES 10 LARGE COOKIES Prep Time: 40 min Bake Time: 15 min 1 1/4 cups flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (4 ounces) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 tablespoon red food coloring 1 1/2 teaspoons pure vanilla extract 1/2 cup buttermilk 2 cups confectioners' sugar 2 tablespoons corn syrup 4 ounces semisweet chocolate 1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt. 2. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth. 3. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool. 4. In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute. 5. Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.

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