Red Velvet Black and White Cookies

Ingredients

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 tablespoon light corn syrup

1/2 teaspoon vanilla extract

1-2 tablespoons hot water

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

Method

1.     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.

2.     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.

3.     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 look like the pictures below. 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-

1.      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.

2.     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!

3.     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.

Recipe from Joy the Baker.