Black and White Cookies - An Old Favorite
From sallykd 15 years ago
- 15 minutes to make
- Serves 8
Big cookies that have a cake like texture and chocolate and vanilla icing...just plain ole delish!
Ingredients
- 1 ¼ cups all-purpose flour shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 1/3-cup buttermilk (shaken) shopping list
- 1-teaspoon vanilla shopping list
- 1/3 cup unsalted butter – room temperature shopping list
- ½ cup granulated sugar shopping list
- 1 large egg shopping list
- For the icing shopping list
- chocolate (Black) icing shopping list
- ¾ cup confectioners sugar shopping list
- 1-tablespoon light corn syrup shopping list
- 1 teaspoon lemon juice shopping list
- ¼ teaspoon vanilla extract shopping list
- 2 tablespoons water (you may need more) shopping list
- ¼ unsweetened cocoa powder shopping list
- vanilla (White) icing shopping list
- 1 ½ cups confectioners sugar shopping list
- 1-tablespoon light corn syrup shopping list
- ½ teaspoon lemon juice shopping list
- 1-teaspoon vanilla shopping list
- 2 tablespoons water shopping list
How to make it
- 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
The Rating
Reviewed by 5 people-
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...more
pinkpasta
in Upstate loved it
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yum!
midgelet
in Whereabouts loved it
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yummy
jett2whit
in Union City loved it
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