Black and White Cookies

March 13, 2008 at 9:42 pm | Posted in Dessert | 7 Comments
Tags:

After making the Cinnamon Babka, Couch Cubicle suggested I try a marble rye. Maybe someday. But for now here’s the Black and White Cookie. I found this recipe on Epicurious, one of my favorite online recipe sources.

black-and-white-side-sm.jpg

Black and White Cookies (makes about 15 cookies)

For the cookies:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 T lemon juice
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

for the icing:

  •  2 cups confectioners sugar
  • 1 1/2 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1 tablespoon water
  • 1 Tbsp unsweetened Dutch-process cocoa powder

Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together milk, lemon juice and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Scoop out the cookie batter and place on a silpat lined baking sheet. These spread slightly, so make sure to leave room. I got 6 on a standard size tray. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 11-13 minutes. Allow to cool on the tray 2 minutes and then transfer to a cooling rack. Frost these while they are still warm, the frosting goes on so evenly and smoothly.

While the cookies bake, cream together the confectioners sugar, corn syrup, lemon juice, vanilla, and water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

After letting the cookies cool slightly, spread the white frosting over the entire top of the cookie. Let the white frosting set and then spread the chocolate frosting. If the chocolate frosting gets too firm, heat it in the microwave until it is smooth.

black-and-white-top-sm.jpg
About these ads

7 Comments »

RSS feed for comments on this post. TrackBack URI

  1. I would love to try a marble rye. What fun that would be! Mmmm…but these cookies, these sure are fun! Yum!

  2. Those are so cute! Very fancy looking too. =)

  3. Those look delicious! Thanks for sharing the recipe.

  4. [...] Black and White Cookies were crying out for a lemon icing…and so I [...]

  5. I’ve never had black and white cookies before, but I’ll admit yours are making me really want to try! I finally own cocoa powder, maybe after Easter I can try this recipe! YUM!

  6. I used that same recipe to make the frosting for my black and white cupcakes. It was perfect! The cookies looks so great!

    http://www.cupcakeproject.com/2007/05/black-and-white-cupcakes-taste-of-ny.html

  7. One thing that I noticed – you iced the rounded side of the cookie (the top when baking), rather than the flat side (the side touching the baking pan when baking). For a proper black & white cookie, you always ice the flat side.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com. | The Pool Theme.
Entries and comments feeds.

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: