Red Velvet Cookies

What a crazy week! If you live in the Seattle area, you would have experienced this sort of freak "Snow Storm" that occurred this past Wednesday. Sure it was cold and below freezing but I certainly didn't expect it to snow as much as it did, if at all. I mean, it's almost March!  The weather was extremely strange. At first it was raining. After, the rain died down the sun came out, deceiving all of us Seattle-ites. Soon enough the clouds rolled back in, the temperature dropped even more and that ever so classic, snow that you only see during the Holiday season in December, came falling down.

You may think that it's a good thing that there was snow. I mean Snow days?? Oh yeah! Oh wait, but UW doesn't exactly give out Snow Days as if they were free samples at Costco. Nope, the snow has to turn the hills of Seattle into Mountain Passes for them to give them out. Oh did I mention I had midterms on Thursday and Friday as well? Snow + Midterms = Bad News.

I went to bed thinking there would be school despite the snow and boy was I right. As I woke up, I took a peak out my window and the sidewalks were full of snow and the streets were icy. I took a look at the UW website only to find out that they still opened their doors for classes to start as usual. Did I make it to school? Of course! Thankfully in one piece. ha.  Now that was an adventure. Well, that pretty much sums up my week, what about you? ha.

Tips
-Instead of the Icings, I made a basic Cream Cheese Frosting.

Results
Taste: Almost exactly like a Red Velvet Cupcake. A slightly chocolate-ly cookie paired with the tang of the cream cheese frosting

Texture: Cake like cookie with crispier edges and moist center. Topped with the creamy Cream Cheese Frosting.

Red Velvet Black and White Cookies
Recipe via Rachael Ray

Ingredients
Cookie:
1-1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature (5 tbsp for the cookie, 3 tbsp for the frosting)
 3/4 cup granulated sugar
 1 large egg
1 tablespoon red food coloring
 1-1/2 teaspoons pure vanilla extract
 1/2 cup buttermilk

Icing:
2 cups confectioners' sugar
2 tablespoons corn syrup
4 ounces semisweet chocolate

Downsize it:
Make mini cookies using 2-tablespoon scoops of batter

Directions
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.

Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 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 on the prepared baking sheet; spread out. 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.

In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.

Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.

-Aaron John