Black and White Cookies

If you’re from the east coast or have ever been to a New York style deli, you’ve likely encountered these large beauties.

Ingredients you’ll need for the cookies:

  • 3 cups All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 1/4 sticks Unsalted Butter (10 tablespoons)
  • 1/2 cup Shortening
  • 1 1/4 cup Sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 tablespoon Vanilla extract
  • 1/4 cup Heavy Cream

For the icing:

  • 4 cups Confectioners sugar, sifted
  • 3 tablespoons Light Corn Syrup
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Cocoa Powder (Dutch process)

The photos for this recipe are coming soon! But in the meantime, here are the instructions:

Preheat your oven to 350F. Line two large baking sheets with parchment paper, or use silicone mats if you have them.

In a large bowl, mix together your dry ingredients – your flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until lighter in color and fluffy. About 3 to 4 minutes on medium speed, taking care to stop the mixer periodically to scrape down the bottom and sides.

Next, add your eggs and egg yolk one at a time to your butter/sugar/shortening mixture. Be sure to mix each egg until combined, you will want to occasionally scrape down your bowl during this step as well. Add your vanilla.

Add your flour in two batches, alternating with the cream. Beat until just combined, taking caution to not overmix.

Using an icecream scoop or 1/4 cup measure, scoop dough onto prepared baking sheets about 3 inches apart. I find it easiest to do eight cookies on each sheet doing a 2, 1, 2, 1, 2 pattern.

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Bake for 10 to 12 minutes until the edges are just golden brown. These will be cakey cookies, not crispy. That being said, take a toothpick to the center of the cookie. It should come out clean.

Let the cookies cool on the tray for about 5 minutes and then move to a wire rack to cool completely.

For the icing, whisk sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a bowl until smooth. Add more water as needed – the texture/thickness of this icing will be similar to honey.

On the bottom/flat side of each cooled cookie, use a small offset spatula, if you have one, to spread the chocolate icing over half of the cookie. Be sure to keep as straight of a line as possible. It shouldn’t be too difficult, I’m terrible at icing things and I was able to keep my lines decently straight. Using a different offset spatula, or after cleaning the current one, spread the vanilla icing over the other half of the cookie.

It will take the icing about 30 to 45 minutes to set. These cookies are best the next day, and keep well at room temperature in an airtight container for about 4 days.

Recipe adapted from Martha Stewart’s Baking Handbook

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