Red Velvet Black & White Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Source: Rachael Ray magazine Ingredients:
1 1/4 cups flour |
1 tablespoon unsweetened cocoa powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup 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°.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
4. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.
5. Beat in the egg, food coloring and 1 teaspoon vanilla.
6. Beat in the flour mixture alternately with the buttermilk until smooth.
7. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out.
8. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes.
9. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
10. In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth.
11. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
12. Coat the cookies with the vanilla, then the chocolate icing.
13. Refrigerate until set, about 20 minutes.
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