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Red Velvet Black & White Cookies

Stephen Scott Gross enlarge

By: Silvana Nardone

From: Sweet Spot

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

Veg Out

Downsize it
Make mini cookies using 2-tablespoon scoops of batter

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.
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.
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.
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.
Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.

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Spread the cookie batter in a circular motion with the back of a spoon.
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.