Red Velvet Black & White Cookies

From Every Day with Rachael Ray March 2008

1 ¼ C flour
1 Tbsp unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 stick unsalted butter, at room temperature
¾ C granulated sugar
1 large egg
1 Tbsp red food coloring
1 ½ tsp pure vanilla extract
2 C confectioners’ sugar
2 Tbsp corn syrup
4oz semisweet chocolate

Preheat 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 ¼-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, 12-15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
In a bowl, whisk together the confectioners’ sugar, remaining ½ teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 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.