Saturday, January 21, 2017

Black and white cookies are all over NYC.
I didn't even know they were a thing until I went to NYC and people told me I had to try one.  You can find them in lots of NY delis and bakeries.
My Aunt Annette found this recipe in People magazine and made these for us when she visited from Utah.  They were so good!
Just as good as any cookie you could get in NYC.
She's a pretty amazing baker/cook.
Thanks Aunt Annette!
2 1/2 cups flour
2 1/2 cups bleached cake flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 cups sugar
1 cup butter, softened
4 eggs
1 cup whole milk, divided
1 Tbs. vanilla, divided
4 cups powdered sugar
2 Tbs. light corn syrup
1/2 cup cocoa

Which together the flours, baking powder and salt in a bowl.  In an electric mixer, beat sugar and butter until light and fluffy (about 3 minutes).  Add eggs, one at a time, beating until blended after each one.  With mixer on low, add half the flour mixture and mix until blended.  Add 1/2 cup milk and 2 tsp. vanilla.  Mix well.  Add the rest of the flour mixture and beat until blended.  Add the rest of the milk.  Mix well.  Using a 1 1/2 inch ice cream scoop, spoon mounds of batter onto a baking sheet lined with parchment paper, leaving 2 inches between mounds.  Flatten with wet fingers until mounds are 2 1/2 inches wide.  Bake for 20 minutes at 350.  Transfer to a cooling rack to cool.  

Stir together powdered sugar and 1/4 cup warm water in a large bowl.  Add corn syrup and remaining vanilla.  Stir vigorously until smooth.  Pour half of the icing into a separate bowl.  Add cocoa and 2 Tbs. warm water.  Stir until smooth.

Frost the flat sides of the cookies.  Frost half the cookie with white icing.  Let set for 15 minutes.  Frost the other half with chocolate.  Let set for 15 minutes before serving.
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