Black And White Cookies - An Old Favorite |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Big cookies that have a cake like texture and chocolate and vanilla icing...just plain ole delish! Ingredients:
1 1/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3-cup buttermilk (shaken) |
1-teaspoon vanilla |
1/3 cup unsalted butter – room temperature |
1/2 cup granulated sugar |
1 large egg |
for the icing |
chocolate (black) icing |
3/4 cup confectioners sugar |
1-tablespoon light corn syrup |
1 teaspoon lemon juice |
1/4 teaspoon vanilla extract |
2 tablespoons water (you may need more) |
1/4 unsweetened cocoa powder |
vanilla (white) icing |
1 1/2 cups confectioners sugar |
1-tablespoon light corn syrup |
1/2 teaspoon lemon juice |
1-teaspoon vanilla |
2 tablespoons water |
Directions:
1. Whisk the flour, baking soda, and salt in a bowl. Stir the buttermilk and vanilla together in another bowl.
2. Using an electric mixer beat the butter and sugar together until light, pale and fluffy.
3. Add the egg and continue beating until well combined.
4. On low speed, beat the flour mixture and buttermilk alternating, scraping down the sides of the bowl. Begin and end with the flour. Mix until smooth.
5. Spoon batter (about a 1/4 cup) on to a baking sheet lined with parchment paper. Bake in middle of oven for 15-17 minutes until the cookies spring back when touched. Do not over bake or the cookies will be dry.
6. Transfer to a wrack and cool completely before icing them.
7. Make the icings separately
8. For the vanilla: using a spatula mix the confectionary sugar, corn syrup, lemon juice vanilla and 1 tablespoon of water in a small bowl until smooth. The icing will be on the stiff side.
9. Turn the cookies flat side up and spread icing on half of each cookie making sure the icing extends to the edges.
10. For the chocolate: using a spatula mix all the ingredients (as above). When you add the cocoa the icing will get very stiff.
11. Add enough water in teaspoon measures to bring the icing to the same spreading consistency as the vanilla icing.
12. Ice the other side of the cookies making sure the chocolate extends to the edges.
13. Adapted from Gourmet February 2002 magazine
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