Marbled Black Cocoa Cookies

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking cocoas, corn starch, instant espresso and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets.
4. Bake until cookies are slightly puffed and edges are set, 10-12 minutes. Allow to cool on pans for 5 minutes. Remove from pans to wire racks to cool completely.
5. For black icing, sift confectioners sugar and cocoa powders together into shallow bowl or dish. Add water, corn syrup, vanilla and salt until smooth. If needed, add milk until correct consistency for dipping. Add 1-2 drops black gel paste food coloring until desired color. Cover; set aside.
6. In a separate bowl, combine all ingredients for colored icing until smooth. Divide into four small bowls; color one orange, one lime green, one violet and one bright white.
7. Dollop or drizzle colored icings over black icing, swirling slightly, if desired, with a toothpick to create marbled effect.
8. Dip each cookie top halfway into icing; allow excess to drip off. Place on waxed paper; let stand until set. Re-drizzle black icing with colored icings, as needed.