Rachel's Recipes

Red Velvet Black and White Cookies

Posted on: April 18, 2010

Cookie Batter
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 egg
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk

Vanilla Glaze
2 cups powdered sugar
1 Tablespoon light corn syrup
1/2 teaspoon vanilla extract
2 Tablespoons of hot water

Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda and salt.

Using a mixer, 5 Tablespoons of butter with the sugar until fluffy. Beat in the egg, food coloring and vanilla. Alternate beating in the dry ingredients with the buttermilk until smooth.

Using a 1/4 cup scoop, drop the scoops of batter about two inches apart of the prepared baking sheet. Spread the batter out with the back of the spoon. Bake 12 to 15 minutes, until a toothpick comes out clean. Let the cookies cool on the pan for five minutes, then transfer to a rack to cool. If they are sticking to the parchment paper, let them cool for a couple more minutes before removing them.

Once the cookies have cooled completely, it’s time to make the glazes.

To make the vanilla glaze, whisk together the powdered sugar, vanilla , corn syrup, and hot water, until smooth. If it is not spreadable, thin with a little more hot water.

To make the chocolate glaze, melt the butter and the chocolate in the microwave for about one minute. Add the corn syrup and stir until smooth.

To frost the cookies, flip them bottom side up. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.

Source: Rachael Ray


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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