Recipe

Black And Whites Recipe

	Fireraven / All my dishes 1 year, 3 months ago Black & White cookies, a tradition in NYC Backeries Prep:30m Cook:15m Servings:24	Fireraven
	cookies black and white

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Ingredients

Cookies:

3 c AP flour

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1 tsp grated lemon peel

1 1/4 c sugar

3/4 c unsalted butter, softened

6 tbs shortening

2 eggs

1/4 c sour cream

1 tbs vanilla

Icing:

1/4 c heavy whipping cream, plus additional if necessary

2 tbs light corn syrup

2 cups plus 2 tbs powdered sugar

3 tbs dutch-processed cocoa

1/4 tsp vanilla

Directions

Heat over to 350F. Line 3 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in med bowl. Whisk in lemon peel.

Beat sugar, butter and shortening in large bowl at med-high speed 3-4 min or until light and fluffy. Add eggs one at a time, beating until blended. At low speed, beat in half of the flour mixture just until blended. Beat in sour cream and 1 tbs vanilla. Beat in remaining flour mixture just until blended.

Drop by scant 1/4 cupfuls on baking sheets at least 3 inches apart. Bake 10-14 mins or until edges are just browned and cookies are barely beginning to color. Cool compltely on wire wrack. (Cookies can be made 2 days ahead and stored in an airtight container)

Heat cream and corn syrup in small saucepan over med to low heat 1 min or just until warm and blended. Whisk cream mixture and powdered sugar in med bowl until smooth and thick spreadable glaze forms.

Place half the icing (about 1 cup) in small bowl; whisk in cocoa and 1/4 tsp vanilla until smooth and spreadable. (If to thick, add more cream, if to thin add more powdered sugar)

With small thin spatual, spread about 1 tsp white icing on half of each cookie, trying to keep a line down the center. Spread other side with about 1 tsp chocolate icing. Let stand 2 hours or until icing is set.

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