BLACK AND WHITE COOKIES
This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!
Provided by bpyser1
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Mix flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
- Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
- Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
- Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 69.7 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 108.2 mg, Sugar 48.2 g
BLACK AND WHITE KETO FAT BOMBS
This snack is packed with filling fat and has the texture of cold and creamy fudge with only 1 gram of sugar per serving. Pair it with a keto-friendly shake for a boost of protein.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Line a 12-cup mini muffin tin with mini liners.
- Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder.
- Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times.
- Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days.
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK AND WHITE COOKIES
This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv
Provided by DrGaellon
Categories Dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
- Whisk flour, baking powder and salt together in a bowl.
- In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
- Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
- Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
- Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
- When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
- Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.
Nutrition Facts : Calories 319.3, Fat 9.8, SaturatedFat 6, Cholesterol 36.9, Sodium 71.3, Carbohydrate 56.8, Fiber 0.7, Sugar 39.1, Protein 2.8
LOW-FAT BLACK AND WHITE COOKIES
Since I'm not a native New Yorker, I can't say how these compare to the full fat version. Nevertheless, these are delightful, soft cookies with just a hint of lemon. They are wonderful when in the mood for something a little different. Recipe taken from Cooking Light.
Provided by me2006
Categories Dessert
Time 1h15m
Yield 10 cookies, 10 serving(s)
Number Of Ingredients 14
Steps:
- COOKIE: Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Set applesauce in a fine sieve to drain while you prepare the other ingredients.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
- Bake for 10 minutes, until set but not browned.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
- ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
- Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Nutrition Facts : Calories 274.8, Fat 5.1, SaturatedFat 3.1, Cholesterol 12.8, Sodium 217.8, Carbohydrate 55.2, Fiber 1.1, Sugar 37.8, Protein 3.1
BITE-SIZED BLACK-AND-WHITE COOKIES
It's the sweetest of dilemmas. Chocolate first, or vanilla? Don't worry if you can't choose -- these cookies are just the right size to eat in one bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.
- Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.
- Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.
BLACK AND WHITE COOKIES II
Big cookies frosted with half chocolate and half white frosting.
Provided by Lori DeLosh
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
- In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
- In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
- Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
- Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
- Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
Nutrition Facts : Calories 661.5 calories, Carbohydrate 115.6 g, Cholesterol 105.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 11.2 g, Sodium 157.1 mg, Sugar 71.3 g
MINI BLACK AND WHITE COOKIES RECIPE BY TASTY
Make these classic New York deli cookies at home with this easy recipe. Each cookie is topped with vanilla and chocolate icing, making every bite better than the last.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h55m
Yield 28 cookies
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
- In a large bowl, cream together the butter and granulated sugar with an electric hand mixer on medium-low speed until light and fluffy, 3-4 minutes, increasing to medium speed if necessary. Scrape down the sides of the bowl, then add the egg and vanilla and mix until combined, 1-2 minutes. Add half (2 tablespoons plus 2 teaspoons) of the sour cream and mix until combined.
- In a medium bowl, whisk together the all-purpose and cake flours, baking powder, baking soda, and salt.
- Alternate adding half of the flour mixture and the remaining sour cream to the butter mixture, beginning and ending with the flour and beating on low speed between each addition until just incorporated.
- Using a rounded tablespoon or level #40 cookie scoop, scoop the cookies onto the prepared baking sheets, spacing about 1 inch apart. Dip your fingers in water or lightly spray with nonstick spray and gently flatten the tops of the cookies (this will help prevent them from doming while baking).
- Bake the cookies for 8-10 minutes, until light golden brown around the edges. Remove from the oven and let cool completely.
- While the cookies cool, make the icings: In a medium bowl, stir together the powdered sugar, corn syrup, lemon juice, vanilla, and milk until smooth.
- Transfer half of the icing to a separate medium bowl and stir in the cocoa powder until smooth. Add water, ½ teaspoon at a time, until the chocolate icing has the same consistency as the white icing.
- Once cookies have cooled completely, flip them over so the flat bottoms are facing up. Using an offset spatula or flat knife, spread a thin layer of white icing over half of a cookie and a thin layer of chocolate icing over the other half. Place on a wire rack, icing side up, and repeat with the remaining cookies. Let the icing set for at least 15 minutes before serving.
- Enjoy!
More about "low fat black and white cookies recipes"
NEW YORK BLACK AND WHITE COOKIES - PAMS DAILY DISH
From pamsdailydish.com
Cuisine AmericanEstimated Reading Time 8 minsCategory Dessert, Snack
- Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper or silpat baking mat. Whisk flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Using a hand held mixer or a stand mixer with the paddle attachment, cream together the sugar and softened butter until light and fluffy. This will take about 2 to 3 minutes. Add in the beaten egg, sour cream, vanilla extract, lemon extract if using. Beat until combined. Stop and scrape down sides of bowl if needed. Gradually add in the flour mixture. Using a large serving spoon is how I find to be the easiest way. Mix about 1 minutes. Stop scrape down the sides of bowl and beat again until completely combined. Another 20 seconds. Stop and continue to combine by hand with a rubber spatula. Batter will be very thick. Using a 1/4 cup measuring cup, lightly mist the cup with cooking or baking spray. Scoop and gently drop batter onto baking sheet. 5 to 6 mounds at a time. Make sure they are spaced. If you
- In a medium mixing bowl, stir together all icing ingredients except the cocoa powder. I used a small whisk to get out any lumps and to make a smooth and shiny glaze. If needed add a teaspoon of water for consistency or more powdered sugar to thicken up a little. The icing should be pourable yet not too runny. You want the icing to be spreadable but not as thick as a frosting would be. Take half of the prepared icing and pour into a separate bowl. Add in the sifted cocoa powder. Using the whisk again, mix until smooth and spreadable. If needed add more water a teaspoon at a time for powdered sugar for right consistency. Turn cookies flat side up. So the rounded side is facing down. Hold one cookie in your palm, Using a butter knife or an offset spatula, start with the vanilla icing. Spread a layer of icing on only half of each cookie. Lay that cookie down and go on to the next. When finished with the vanilla icing, start spreading the chocolate over the other half of each cookie. Let se
LOW FAT BLACK AND WHITE COOKIES - BAKING BITES
From bakingbites.com
Estimated Reading Time 3 mins
BLACK AND WHITE COOKIES | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
BLACK AND WHITE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BAKERY STYLE BLACK AND WHITE COOKIE RECIPE - WELL …
From wellseasonedstudio.com
BLACK & WHITE COOKIES - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
LOW FAT COOKIE RECIPES | MYRECIPES
From myrecipes.com
JUMBO BLACK AND WHITE COOKIES - COOKSTR.COM
From cookstr.com
CALORIES IN MINI BLACK AND WHITE COOKIES - CALORIE, FAT, CARB, FIBER ...
From recipes.sparkpeople.com
BLACK AND WHITE COOKIES RECIPE | EAT SMARTER USA
From eatsmarter.com
BLACK AND WHITE COOKIES RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
LOW CALORIE BLACK & WHITE JUMBO COOKIE - FAT FREE. KOSHER.
From slimdelights.com
CLASSIC BLACK AND WHITE COOKIES RECIPE - TODAY'S NEST
From todaysnest.com
GLUTEN FREE BLACK AND WHITE COOKIES - LET THEM EAT GLUTEN FREE …
From letthemeatgfcake.com
HOMEMADE BLACK AND WHITE COOKIES {GRAIN FREE, PALEO OPTIONS}
From paleorunningmomma.com
BLACK AND WHITE COOKIES FROM MELISSA CLARK - C H E W I N G T H E …
From chewingthefat.us.com
BLACK AND WHITE COOKIES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CAN YOU FREEZE BLACK AND WHITE COOKIES? - MAY 2022 BRONNIE BAKES
From bronniebakes.com
KETO BLACK AND WHITE COOKIES - LOW CARB YUM
From lowcarbyum.com
BLACK AND WHITE COOKIES - RECIPE - FINECOOKING
From finecooking.com
KETO BLACK AND WHITE COOKIES - HUNGRY FOR INSPIRATION
From hungryforinspiration.com
GLUTEN-FREE BLACK AND WHITE COOKIES RECIPE - SIDECHEF
From sidechef.com
HOW TO MAKE BLACK AND WHITE COOKIES RECIPES ALL YOU …
From stevehacks.com
EGGLESS BLACK AND WHITE COOKIES - MOMMY'S HOME COOKING
From mommyshomecooking.com
INA GARTEN'S BLACK & WHITE COOKIES RECIPE - PUREWOW
From purewow.com
THE CALORIES IN BLACK & WHITE COOKIES | OUR EVERYDAY LIFE
From oureverydaylife.com
STARBUCKS SPECIALTY: BLACK AND WHITE COOKIE NUTRITION FACTS ... - SELF
From nutritiondata.self.com
BLACK AND WHITE COOKIES RECIPE | MYRECIPES
From myrecipes.com
TRADER JOES BLACK AND WHITE COOKIES RECIPES ALL YOU NEED …
From stevehacks.com
BLACK AND WHITE CHECKERBOARD COOKIES - EAT SMARTER USA
From eatsmarter.com
BLACK AND WHITE COOKIES | RECIPE - BARTHBAKERY.COM
From barthbakery.com
BLACK AND WHITE COOKIES - BETTER HOMES & GARDENS
From bhg.com
BLACK & WHITE COOKIES: CREAM CHEESE CHOCOLATE CHIP & DARK …
From averiecooks.com
BLACK AND WHITE COOKIES | COOKING IS MY SPORT
From cookingismysport.com
BLACK AND WHITE COOKIES RECIPE (GIANT AND CAKE-LIKE) | KITCHN
From thekitchn.com
LILLY'S BLACK AND WHITE COOKIES 10 COUNT COOKIE WITH CHOCOLATE …
From wholefoodsmarket.com
KETO BLACK AND WHITE COOKIES - FITTOSERVE GROUP
From fittoservegroup.com
BLACK AND WHITE COOKIES - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
#time-to-make #course #preparation #healthy #desserts #cookies-and-brownies #dietary #4-hours-or-less
You'll also love