Tuesday, April 15, 2008

Red Velvet Black and White Cookies

I was reading some of my favorite blogs (Joy the Baker) the other day, and I ran across this great looking cookie. I knew I had to make it, so I did!

The texture was great, soft & light in the middle, with bit of a crunch on the edges. The vanilla glaze was great, but the chocolate came out way too thick to spread and was not shiny. Next time I'll try a different chocolate ganache or something...

Red Velvet Black and White Cookies

  • 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.