The Perfect Holiday Cookie
Posted on 16 December 2008 by joy
Yea… you might say that I’m completely cookie obsessed. Rest easy though, because I think I’ve found the perfect holiday cookie.
Red Velvet Black and White Cookies.
Black and White Cookies have long been my favorite cookie treat. The over-sized, cakey cookie, slathered with vanilla and chocolate frosting is just perfect. For the holidays, take the cookie, make it a festive red, top it with the traditional black and white frosting, and you’ve instantly got one festive, unique and pretty chic cookie. It’s just perfect.
Red Velvet Black and White Cookies
recipe from Rachel Ray
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter (4 ounces), 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
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 stick 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. 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 separate 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. And…Yum!
