Comments on: Red Velvet Black and White Cookies

By: ria

ria — Wed, 25 Jun 2008 01:09:15 +0000

thank you so very very much joy! i’ve ben looking for a made-from-scratch red velvet cookie recipe for at least a year now–i even checked yahoo answers and nobody knew anything. and i don’t watch tv, so i never would’ve known about this if you hadn’t posted it.

i made a batch yesterday, with raw sugar and agave instead of the white sugar and corn syrup, and they are so yummy! they came out really huge! i wasn’t expecting that. so i guess mine are black and tans. boy are they delicious!

By: khairul

khairul — Tue, 17 Jun 2008 20:15:36 +0000

Nice recipes

By: Brian Snedeker

Brian Snedeker — Tue, 27 May 2008 05:17:00 +0000

I’ve made regular black-and-white cookies before, so I was anxious to try this recipe.

but for me, it didn’t work so well. I’m no seasoned baker, so I probably did something wrong.

The cookies flattened out too much, so they were too thin and a little crispy at the edges, not moist and cakey like a real B&W cookie should be. And it wasn’t because the batter was too thin — it was nice and thick. Wonder what I did wrong. And some of them stuck to the parchment paper. It was a bit of a disaster.

By: Washington City Paper: News & Features: Blogs

Washington City Paper: News & Features: Blogs — Wed, 14 May 2008 15:22:39 +0000

[…] is the recipe, by way of Joy, by way of (oh, the horror) Rachael […]

By: Thank You! Want a Cookie? at Joy The Baker

Thank You! Want a Cookie? at Joy The Baker — Fri, 02 May 2008 02:11:30 +0000

[…] only real way to say thank you is with cookies. These Red Velvet Black and White Cookies have gone off the charts in their popularity on this site. So, three lucky Joy the Baker readers […]

By: aysenil

aysenil — Sun, 27 Apr 2008 04:50:58 +0000

Thanks so much, Joy! Now, I can try the four recipes I’ve been dying to but couldn’t… Happy baking

By: cate

cate — Fri, 25 Apr 2008 15:57:28 +0000

Joy, I heard of you from my friend Genevieve at Delilah bakery, and now I just “Stumbled Upon” you! That is very exciting that your blog is getting stumbled on! Anyway, Gen may have mentioned us to you already, but my fiance and I are having a wedding reception on June 21 and we need a cake. Can you help? We definitely want red velvet.

By: guncha babbar

guncha babbar — Fri, 25 Apr 2008 09:48:18 +0000

so yummy!!! could you give one to me?

By: Intetnet Meme

Intetnet Meme — Fri, 25 Apr 2008 00:19:45 +0000

AHH! For the last time, they’re half Moons! Not black and whites! They were first made in central New York and are still sold here >_<

By: joythebaker

joythebaker — Wed, 23 Apr 2008 14:26:34 +0000

Hi Aysenil- Here s a link to a recipe for a corn syrup substitute! Thanks for reading from half way across the world! http://www.cooks.com/rec/view/0,1823,147170-227206,00.html

Hi Cadi- I know how you feel about red velvet and cream cheese. The two just seem to belong together. In the case of these cookies, believe it or not… I wouldn’t put cream cheese in the vanilla glaze. Here’s why: The old school vanilla glaze is a perfect compliment to the cookie and the chocolate glaze. It’s really perfect. Also, the glaze is so simple that I don’t think cream cheese would properly incorporate into the ingredients. Lastly, the icing may not set up properly (harden on top) if cream cheese is added. But don’t make me the final judge! Go. Try. Eat! I’m sure it will taste heavenly!