Monday, January 25, 2010

What's Black, White, and Red All Over?

Red velvet black and white cookies, of course!

Just in time for Valentine's Day... Quite possibly one of the most amazing creations. Ever. Give it up to Rachel Ray for this one! She's one smart... cookie! (cue drums.)

And keep this recipe handy as we have round two of red velvet cookies tomorrow. Can't wait to show you what I created!

Red Velvet Cookies
(makes about a dozen cookies, more or less depending on size)
1 1/4 cup all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (or one stick) 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 (about a 1/2 cup) semi-sweet chocolate
3 tablespoons butter
1 tablespoon light corn syrup

Directions for the cookies
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda and salt.

Using a mixer, cream butter with the granulated sugar until fluffy. (This takes about 4 minutes.) Add in the egg, food coloring and vanilla, and beat until well mixed. Beat in the flour mixture alternately with the buttermilk until smooth.

Place 1/4-cup (about 2 heaping spoonfuls) scoops of batter 2 inches apart on the prepared baking sheet. Spread the batter out with a butter knife in a cookie shape. They should not be completely flat (See picture.)

Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a cooling rack.

Directions for the glazes
In a bowl, whisk together the powdered sugar, vanilla, corn syrup and hot water, until smooth. If it's too thick to stir, add tiny amounts of hot water, but don't add too much or it will become runny. If it's too runny, add more powdered sugar to regain thickness.

In a seperate bowl, melt the butter and the chocolate in a microwave for about 1 minute. If it's still not melted, heat in 20-second increments until completely melted. Add the corn syrup and stir until smooth.

Once the cookies are cooled, face them all bottom side up (this way it's flat). Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set glazes. Then enjoy!

See where I'm showing off this post...

The Girl Creative


1 comment:

Jill said...

Ummm, could you just box those up and them directly to me??? Thank you very much.


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