After a bowl of botched frosting and red food dye everywhere, I mailed off a stack of these to my old roommate. HAPPY BIRTHDAY! I hope I put enough bubble wrap in the box.
Here is approximately what I did, adapted from Joy the Baker and good ol' Rachel Ray.
Red Velvet Black & White Cookies
Makes 10 big ol' cookies
1 1/4 cup all-purpose flour
1 T cocoa powder
1/2 tsp salt
1/2 tsp baking soda (I used baking powder and it was fine)
5 T butter, at room temperature
3/4 cup sugar
1 T red food coloring
1 tsp vanilla
1/2 cup buttermilkVanilla Glaze
1 cup powdered sugar
1-2 T milk
1/2 tsp vanilla
2 tsp butter, melted
4 ounces semi-sweet chocolate
3 T butter
1 T honey
Preheat oven to 350 F. Line baking sheet with parchment paper. Mix together flour, cocoa, baking soda and salt.
In separate bowl, mix butter with sugar until fluffy. Beat in the egg, food coloring and 1 tsp 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, about 1/4-inch thick. 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.Make the glazes:
Whisk together the powdered sugar, melted butter, 1/2 teaspoon vanilla extract, and 1 to 2 T milk. Add milk slowly till glaze reaches smooth, easily spreadable consistency of your liking.
For the chocolate, melt butter and chocolate in a microwave for about 1 minute. Add honey and stir until smooth. If it's a bit too liquidy and you're ready to get decorating, pop it in the fridge for a little while.