Black and White Cookies
I grew up eating black and white cookies in Brooklyn, New York.
They were always a special treat and I would eat the vanilla side first then eat the chocolate side.
Now I do the same thing. You would think I was eight years old again.
After a lot of trial and error this is the best cookie around.
It is a take off from Zabras but printed by Smitten kitchen.
1 3/4 cup white sugar
1 cup unsalted butter
4 large eggs
1 1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups sifted cake flour
2 1/2 cups sifted all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups sifted confectioners sugar
1/4 to 1/3 cup boiling water
3 ounces unsweetened or bittersweet chocolate
1/2 teaspoon vanilla
1 teaspoon light corn syrup
2 tablespoons unsweetened cocoa
Preheat the oven to 375 degrees
Spray two baking sheets and cover with parchment paper.
Mix the sugar and butter till it is light and fluffy.
Add the eggs one at a time
Add the vanilla and lemon extract
All the baking powder and salt
Start adding the flour a little at a time till it is all incorporated.
These cookies do grow and I like them on the smaller side so I use two tablespoons of the batter for every cookie but make sure you leave about two inches between each cookies. You can make bigger cookies or smaller depending on what you like.
Bake for 18 to 20 minutes but start checking at 14 minutes because they burn quickly.
Try to get a nice golden brown bottom.
Repeat till all the batter is finished and let everything cool on a wire rack.
Making the frosting is so easy but start with 1/4 cup of boiling water till you can have a nice thick dripping consistency. You should be able to pour the frosting on the cookie not spread it like you would frost a cake.
Fill your double boiler with water over a simmering heat.
Mix the 4 cups of sifted confectioners sugar with the 1/4 cup of hot water and add the vanilla.
Mix till it is smooth.
Add the corn syrup and this will give the frosting a nice gloss.
Remember not to add too much water or else it will be too drippy.
Frost half the cookie on the flat side of the cookie.
Melt the chocolate and cocoa together in the remaining frosting over a double boiler.
If the frosting gets too thick, you may need just a teaspoon or two more of hot water.
Frost the remaining half of the cookie
Let them air dry for at least 30 minutes
Keep in an air tight container.
Try not to stack them because you dont want cake crumbs on the frosting.
They look so pretty
If you are going to freeze this cookie do not frost them. The chocolate frosting gets cloudy when they are frozen. The taste is there but the aren’t as pretty.
Leave a Reply