Black- and- White- Cookies Mini-atured
From ttaaccoo 14 years ago
- 8 minutes to make
- Serves 560
These are delish, and simple to make. I love the way the icing is made in one bowl, and then divided in half, and the cocoa powder is put into the 2nd bowl. From Sara Moulton, on the Good Morning America tv show website. Read more <wchstv.com/gmarecipes/miniblackandwhitecookies.shtml> These are a smaller edition of the original black- and- white cookies . Never experienced the originals, but these are remarkably scrumptious. enjoy. See less
Ingredients
- for cookies shopping list
- ! cup flour shopping list
- 1/2 tsp. baking soda shopping list
- 1/2 salt shopping list
- 1/3 cup buttermilk ( I tweaked -used 1/3 cup soy milk + 1/2 tsp vinegar) shopping list
- 1/2 tsp vanilla shopping list
- 7 Table. butter, softened shopping list
- 1/2 cup granulated sugar shopping list
- 1 large egg shopping list
- for icings ( The BLACK + WHITE, or chocolate + vanilla) shopping list
- 2 3/4 cups powdered sugar shopping list
- 2 Table. corn syrup shopping list
- 2 tsp. fresh lemon juice shopping list
- 1/2 tsp. vanilla shopping list
- 4-6 Table. water shopping list
- 1/4 cup unsweetened Dutch-process cocoa powder shopping list
How to make it
- Cookies
- Put oven racks in upper and lower thirds of oven, and preheat oven to 350 degrees F. Butter 2 large baking sheets. Whisk together the flour baking soda and salt in a bowl. Stir together the buttermilk and vanilla.
- In a large mixing bowl, beat together the butter and sugar with electric mixer , medium high until pale and fluffy, ~ 3 minutes. Add egg and continue beating until well combined. Lower mixer speed to low and add flour mix alternately with liquid in batches, starting and ending with flour mix. Mix just until smooth.
- Drop rounded teaspoons of batter 1 inch apart onto baking sheets.
- Bake switching sheets from top to bottom halfway thru baking. Bake until tops are puffed, edges are pale golden, and cookies spring back when touched. total time: 6 to 8 minutes. Transfer to racks to cool.
- While cookies cool, make icings:
- Stir together powdered sugar, corn syrup, lemon juice vanilla, and 2 Table. water in a small bowl until smooth. If icing is not easily spreadable, add more water, a teaspoon at a time.
- Transfer half of icing into another bowl and stir in the cocoa, add ing more water , 1 tsp., at a time to same consistency as the vanilla icing. Cover with plastic wrap.
- On the FLAT side of the cookie, spread white icing over half of the cookie. Starting with the first iced cookies, spread the chocolate icing on the other half.
- Once icing is dry, cookies keep layered between sheets of wax paper or parchment in airtight container for 4 days.
- Makes about 5 dozen cookies
The Rating
Reviewed by 4 people-
Mmmm thanks for posting! :)
jett2whit
in Union City loved it
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Bookmarked and saved for the holidays! High 5 to you!
Valerie
valinkenmore
in Malott loved it
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this recipe gets my five forks!
hunnee
in Nanaimo loved it
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