My Grandma Gladys died of congestive heart disease in 1973, at the age of 72, and it's made me aware that taking care of myself--watching my diet, exercising, knowing my cholesterol levels and blood pressure, is very important. Besides heredity, other risk factors are important as well. You can go to their website and read all about them--https://www.goredforwomen.org/wearredday//
This is my twist on the traditional Black & Whites, with a Southern taste. I'm such a devoted customer to King Arthur Flour and have found some incredible products that make these cookies perfect.
Red Velvet Bakery Emulsion and Cream Cheese Icing Flavor. I love Black & Whites and these Red Red & Whites didn't disappoint my palette. The gorgeous deep red color in a soft, cake-like cookie, with a shiny, almost like fondant, icing, cream cheese flavored have probably surpassed my desire to have the traditional ones.
Red Red & White Cookies
1/2 cup shortening
1 cup granulated sugar
2 large eggs
1 tsp. Vanilla extract
2 tsp. Red Velvet Bakery Emulsion (or Red Food Coloring)
1/2 cup milk (do NOT use non-fat)
2 cups King Arthur all-purpose flour
3 T Dutch-processed cocoa
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350F-degrees. Line a baking sheet with parchment or use a "Whoopie Pie" pan sprayed with a baking spray.
In a stand mixer, using the paddle attachment, cream the shortening and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed.
Add the flavorings (or red food coloring) and mix again.
Sift the flour, cocoa, baking soda, and salt together and add to the batter with the milk. Mix on medium just until combined; again, scraping down the sides of the bowl as needed.
Use a 2-Tablespoon-size scoop to measure out the batter into the wells of the pan or onto the parchment-line baking sheet. Bake for 12 minutes--test by lightly pressing your fingertips onto the cookie tops.
Transfer cookies to a rack to cool completely. This recipe makes almost 3 dozen cookies using the Whoopie Pan.
1/3 cup water
1 T + 1 tsp. Light Karo syrup
2 1/2 cups confectioners' sugar
Scant 1/2 tsp. Cream Cheese Icing Flavor
Measure the confectioners' sugar into a large bowl. In a small sauce pan, bring the water and Karo syrup to a boil. Remove and pour over the confectioners' sugar, stirring to combine. If needed, add more hot water, 1 Tablespoon at a time, until you have a glaze consistency. Add the flavoring and stir.
Divide the icing in half and color one bowl with Red Paste Color to get a deep red color without watering down the glaze.
Use an offset spatula to coat half of the cookie with the white icing.
White you are glazing the cookies with the white icing, cover the red icing with a damp paper towel to keep it from drying out.
Once you have finished with the white icing, now coat the other half of the cookie with the red.
The icing came out exactly, which for me is not always the case, but nice when it happens!
Not only is this cookie perfect for the Go Red Day, it would be great for Valentine's Day too...don't you agree? Enjoy!
Now, for the winner of January's apron...which is also in Red, Estelle!
Please email me with your address and I will get this apron out to you ASAP. February's apron is sewn and will be up tomorrow (I'm really trying to stay ahead of things now, XOXO)