Red Velvet Black and White Cookies

Red Velvet Black and White Cookies

I found this recipe in a Rachel ray magazine, however I've also seen them made along with some Gorgeous pictures on Joy the Baker's blog: http://www.joythebaker.com/blog/archives/64. I already love red velvet, and these cookies are probably the most moist, and perfect cookies I've ever made. I made them once several months ago just to try out a new red velvet cake recipe, however these i made for a black, white, and red prom. When i was asked to make cookies, and learned of the colors, i new these were the perfect match. They are a perfect cookie, that appears with a little class, and of course all the appeal of the popular black and white cookie.

* I added Cream cheese to the white icing, just cause i think that you can't have red velvet without cream cheese icing. It turned out a lot better like this.


Recipe:
By Rachel Ray

1 1/4 cup all-purpose flour

1 Tablespoon cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

5 Tablespoons butter, softened

3/4 cup sugar

1 egg

1 Tablespoon red food coloring

1 teaspoon vanilla

1/2 cup buttermilk

For Vanilla Graze

2 cups powdered sugar

1 Teaspoon light corn syrup

1/2 teaspoon vanilla extract

3 oz. Cream Cheese (my lil Alteration)

For 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, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.

Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, about 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 of the prepared baking sheet, spread the batter out with a butter knife. 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.