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Red Velvet Black and White Cookies

November 11, 2010

What’s black and white and red all over? Red velvet black and white cookies! I never had a black and white cookie until i moved to New York a few years ago, and right next door to where i work is the great William Greenberg Bakery. I honestly believe they invented them. One day i started noticing they made red velvet black & whites. What a fantastic idea, right?? Why not bake them myself, right?? Right. Well, i did today and they came out awesome. This recipe is a little bit more on the challenging side, considering the frosting is hard to control. They don’t look perfect, but they taste pretty close to it.

Red Velvet Black & White Cookies
from Joy the Baker

makes 10 large cookies

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

For Vanilla Glaze

2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
2 Tablespoons hot water

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, 5 Tablespoons of 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, so they’re not completely flat but spread out a bit. 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.

To make the glazes-

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.

In a seperate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze.

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set

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