Recipe

Black And White Cookies - An Old Favorite Recipe

Add Step-by-Step Photos	Sallykd / All my dishes 1 year, 1 month ago Big cookies that have a cake like texture and chocolate and vanilla icing...just plain ole delish! Prep:25m Cook:15m Servings:8	Sallykd
	cookies chocolate easy vanilla cake

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Fans

c_gomezmai

pinkpasta

midgelet

a1patti

jett2whit

Ingredients

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3-cup buttermilk (shaken)

1-teaspoon vanilla

1/3 cup unsalted butter – room temperature

½ cup granulated sugar

1 large egg

For the icing

Chocolate (Black) Icing

¾ cup confectioners sugar

1-tablespoon light corn syrup

1 teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons water (you may need more)

¼ unsweetened cocoa powder

Vanilla (White) Icing

1 ½ cups confectioners sugar

1-tablespoon light corn syrup

½ teaspoon lemon juice

1-teaspoon vanilla

2 tablespoons water

Directions

Whisk the flour, baking soda, and salt in a bowl. Stir the buttermilk and vanilla together in another bowl.

Using an electric mixer beat the butter and sugar together until light, pale and fluffy.

Add the egg and continue beating until well combined.

On low speed, beat the flour mixture and buttermilk alternating, scraping down the sides of the bowl. Begin and end with the flour. Mix until smooth.

Spoon batter (about a ¼ cup) on to a baking sheet lined with parchment paper. Bake in middle of oven for 15-17 minutes until the cookies spring back when touched. Do not over bake or the cookies will be dry.

Transfer to a wrack and cool completely before icing them.

Make the icings separately

For the vanilla: using a spatula mix the confectionary sugar, corn syrup, lemon juice vanilla and 1 tablespoon of water in a small bowl until smooth. The icing will be on the stiff side.

Turn the cookies flat side up and spread icing on half of each cookie making sure the icing extends to the edges.

For the chocolate: using a spatula mix all the ingredients (as above). When you add the cocoa the icing will get very stiff.

Add enough water in teaspoon measures to bring the icing to the same spreading consistency as the vanilla icing.

Ice the other side of the cookies making sure the chocolate extends to the edges.

Adapted from Gourmet February 2002 magazine

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Comments

pinkpasta 1 year, 1 month ago said:
I'm from New York, which is where these cookies originated. My dad was a Pastry Chef/Baker, and used to bring these home several times a week. I guess you could say I grew up on them! I started baking these before you could even buy them here in town. Every one who had never had them here loved them. Long story, but just had to share with you.
Thanks for your recipe. Will make your cookies next time.
^5, and thanks for the sweet memories! =)
Debbie~

midgelet 1 year, 1 month ago said:
Yum!

jett2whit 1 year, 1 month ago said:
Yummy

clatona 4 months, 1 week ago said:
Cookies taste like the real deal...brought them to a party the other night filled with native New Yorkers...everyone agreed.

apottorff 3 months, 3 weeks ago said:
Yummy, yum, yum....can't wait to make em!!!

a1patti 3 months, 2 weeks ago said:
LOVE THESE!!!!

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Alterations

clatona 4 months, 1 week ago said:
Don't forget to add the temperature they should be baked at. I guessed 350 and had good results in a convection oven for 15 1/2 minutes.

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