Saturday, September 17, 2011

Sasha's Kitchen: Black & White Cookies

Growing up, traditional black and white cookies - half chocolate glazed and half vanilla glazed - were one of my favorite kinds of cookies (second to tri-colored rainbow cookies, of course).  They're actually relatively straightforward to make at home, as well, and quite a rewarding treat.  I have to admit I am partial to the chocolate glazed side of the cookie, so much so that next time I make them, I might just have to make the cookie itself chocolate.  I'm a big fan of the bakery Baked, right here in Brooklyn for their reasonably priced but delicious baked goods from cakes to cookies to cupcakes, so I was thrilled to find a recipe for black & white cookies in the Baked Explorations cookbook last weekend.  A batch of cookies mades between 14-18 nice large black and white cookies which are a rewarding treat to eat at home and to share with friends and coworkers.  I got a lot of compliments on these!

Black & White Cookies (recipe from Baked Explorations)
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 sticks of unsalted butter, cool
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 T pure vanilla extract
1 T freshly grated lemon zest

3 3/4 cups confectioners' sugar
4 to 5 T whole milk
3 T heavy cream
2 tsp pure vanilla extract
1/2 cup plus 2T dark unsweetened cocoa powder

Preheat the oven to 350. Line three baking sheets with parchment paper.  In a large bowl, mix the dry ingredients for the cookies (flower, baking powder, baking soda and salt).  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, about two minutes. Add the eggs and the yolk, one at a time and mix.  Add the flour mixture in three parts, alternating with the buttermilk (ending with the last flour addition). Add the vanilla and scrape down the bowl; add the lemon zest and mix.

Using a 1/4 cup scoop, drop the dough on the prepared baking sheets (beware, it will expand). You should fit about six cookies on a baking sheet. Be sure to space them apart to give them some room to spread and "grow."

Bake for 17 minutes, baking each sheet one at a time. Edges should be lightly browned. I found that the 17 minute time was pretty much right on the money.  Allow to cool completely before frosting.

To make the frosting, in a large bowl, whisk together the confectioners' sugar, milk, cream and vanilla. If the mixture is too thick, add milk by the teaspoon. Divide in half and add the chocolate powder to half of the mixture. Add a bit of milk by the teaspoon if you need to thin the chocolate a little bit.  Using a spatula, frost one half vanilla and allow to dry before frosting the other half with the chocolate glaze.  Let the frosted cookies set for one hour before serving.


1 comment:

  1. I tried to save a cookie recipe I made two years ago by doing this double dipping to them -- they did not turn out one quarter as well as yours.


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