Red Velvet Black & White Cookies

5 03 2008

I love black and white cookies, and my absolute favorite are from a bakery in my hometown – Bella Napoli.  Yuuuum.  I love how they’re a cross between a piece of cake and a cookie.  Soft and sweet and a treat that I rarely indulge in.  So, when I found the Red Velvet Black & White Cookie recipe in Everyday with Rachael Ray, I knew that I had to make them.   They didn’t disappoint me. At all.  I’ll definitely be making these again, but I want to make smaller ones next time.  These were huge!

P.S. The recipe isn’t all that clear, but you need to measure out the batter and then swirl it around with the back of a spoon to spread it out on the parchment paper, like this:

Red Velvet Black & White Cookies
Everyday with Rachael Ray

Ingredients:

1 1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick 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 oz. semisweet chocolate

Directions:

1. Preheat the oven to 350 degrees.  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, 12-15 minutes.  Let the cookies cool 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.

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One response

11 03 2008
Pat

that looks really good. i only wish that i was a better cook. I would never be able to pull that off.

I too love black and white cookies. I don’t know if you have tried them, but the cookies from the black and white cookie company are pretty top notch. Im personally a fan of the blueberry ones, but every now and then i cant help but go back to the original ones.

If you check them out let me know, i put the website up top. Enjoy!

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