New York Black and Whites Recipe

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New York Black and Whites
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Ingredients
15
Count
Nutrition
5351
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
  2. In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
  3. In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
  4. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
  5. Beat in half of the flour mixture until evenly incorporated.
  6. On low speed, beat in the sour cream.
  7. Beat or stir in the remaining flour mixture just until well blended and smooth.
  8. Let dough stand to firm up for about 5 minutes.
  9. Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
  10. Place on the baking sheets about 3-1/2 apart.
  11. Using your hands, press and pat the balls into about 3-1/4 in diameter.
  12. Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
  13. Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
  14. Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
  15. For the Fondants-.
  16. In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
  17. Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
  18. Place the chocolate into a small deep bowl.
  19. Pour 2/3 c of the hot vanilla fondant over the chocolate.
  20. Stir until the chocolate is partially melted.
  21. Pour another 1/2 c of the vanilla fondant over the chocolate.
  22. Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
  23. Stir until the chocolate melts completely and the water is incorporated.
  24. To Ice-.
  25. Set the wire racks with the cookies over waxed paper to catch the drips.
  26. Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
  27. If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
  28. If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
  29. Ice the 2nd half of each cookie with the vanill fondant.
  30. Let the cookies stand until the icing sets, 2-4 hours.
  31. Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
  32. Like they'll last that long!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5351.34 Kcal (22405 kJ)
Calories from fat 2432.27 Kcal
% Daily Value*
Total Fat 270.25g 416%
Cholesterol 181.39mg 60%
Sodium 7433.13mg 310%
Potassium 9709mg 207%
Total Carbs 693.31g 231%
Sugars 386.32g 1545%
Dietary Fiber 14.97g 60%
Protein 59.28g 119%
Vitamin C 0.2mg 0%
Vitamin A 0.4mg 13%
Iron 8.2mg 45%
Calcium 674.4mg 67%
Amount Per 100 g
Calories 465.44 Kcal (1949 kJ)
Calories from fat 211.55 Kcal
% Daily Value*
Total Fat 23.51g 416%
Cholesterol 15.78mg 60%
Sodium 646.5mg 310%
Potassium 844.45mg 207%
Total Carbs 60.3g 231%
Sugars 33.6g 1545%
Dietary Fiber 1.3g 60%
Protein 5.16g 119%
Iron 0.7mg 45%
Calcium 58.7mg 67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 128.7
    Points
  • 149
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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