Red Velvet Black and White CookiesDecember 14, 2011
There’s a local holiday cookie contest going on today, and of course I had to enter. I knew I needed something new and different to make. I thought about making my chocolate peanut butter blossoms that I made last week, but thought it would fun to do something new. So, I did. I give you: Red Velvet Black and White Cookies.
These cookies are insane. They are a little bit of work, but are worth the effort. You might gain 10 pounds, you might need to lay down because of a sugar headache, but they are worth it. Make these! Eat these. Please. Just do it.
Red Velvet Black and White Cookies
- 4 cups cake flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 16 T butter, softened
- 3 T cocoa powder
- 2 T red food coloring
- 1 & 3/4 cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. lemon extract (I just used lemon juice and that worked fine)
- 1 cup buttermilk (I did a tablespoon of lemon juice with 1 cup of milk and that was fine, too)
- 2 oz. unsweetened chocolate
- 1/4 cup light corn syrup
- 1/3 cup water
- 5 cups confectioners’ sugar
- 1/2 tsp. vanilla extract
- milk, as needed
For the cookies:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, and set aside.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, beat sugar and butter until well-blended, about 3 minutes. Add in eggs, vanilla extract and lemon extract, and mix until combined.
- With mixer on low speed add in flour, alternating between flour and milk until well-combined.
- Using a 1/4-cup measuring cup, place six 1/4-cup mounds of dough 2 inches apart on each baking sheet. (Your dough will be like cake batter. That’s normal. It should be thin.) With moistened fingers, gently smooth dough mounds of dough. Bake until centers of cookies are firm, and edges are light brown, about 20 minutes, rotating baking sheets halfway through the baking time. Cool cookies on baking sheets for 2 minutes, then move to wire racks to cool completely.
For the icing:
- Melt the chocolate in a small bowl set over a medium saucepan of simmering water. Remove from heat, and set aside.
- In a medium saucepan, combine corn syrup and water and bring to a boil. Remove from heat and whisk in confectioners’ sugar and vanilla until well-combined. Transfer 3/4 cup of vanilla icing to the bowl with the melted chocolate, and stir to combine. My chocolate glaze was too thick, so I added milk until it reached the same consistency as the vanilla glaze.
- To glaze the cookies, place the cookies on a wire rack set over waxed paper. Using a butter knife, spread about 2 T of the vanilla glaze on half of the flat side (bottom) of each cookie. Tilt the cookie to get any extra icing off. Allow slightly to harden, about 15 minutes. If your icing begins to thicken, just stir in more milk.
- Then add the chocolate glaze on the other half of each cookie, scraping away any excess icing. Allow glaze to set for an hour before serving. Cookies can be stored in an airtight container layered between sheets of waxed paper for up to 3 days.
— the Jilb