BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
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.
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!
PERFECT BLACK AND WHITE COOKIES
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 12 to 14 cookies
Number Of Ingredients 19
Steps:
- Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
- Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
- Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
- Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
- While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
- Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
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
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