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Red Velvet Black & White Cookies

March 2008
Red Velvet Black & White Cookies

by 8 people

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We gave a classic New York cookie some much-needed color.

Makes: 10 servings

Prep: 40 mins

Cook: 15 mins

Ingredients
  • 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
Directions
  1. Preheat the oven to 350 degrees . 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.
Tip
  • Spread the cookie batter in a circular motion with the back of a spoon.
Tip Downsize it
  • Make mini cookies using 2-tablespoon scoops of batter
  • Coat all of the cookies with the vanilla icing first- then the chocolate- to avoid smearing.
  • If the icing gets too thick, add extra water until it's a spreadable consistency.