Black and White Cookies
Black and White Cookies
Makes about 2 dozen 3 1/4" cookies.
From Cook's Illustrated "Holiday Baking 2011" magazine; re-written and slightly modified. The cakes seem a little less yellow than I remember; not sure if there's a missing ingredient, or if my memory is a little off. Flavor is pretty good. Needs more research! The photo is from Wikipedia.Cookie Ingredients
1 pound cake flour
1/2 tsp baking powder
1/2 tsp salt
1/2 pound butter, unsalted, softened (2 sticks)
1 3/4 cups sugar (12 1/4 oz)
2 large eggs
1 tsp vanilla extract
1/2 tsp lemon extract
1 cup milk
Icing Ingredients
1/4 cup light corn syrup
1/3 cup water
20 oz confectioner's sugar (5 cups)
1/2 tsp vanilla extract
2-4 tsp water
2-4 tsp cocoa powder, sifted
Cookie Method
- Use two oven racks in upper-middle and lower-middle positions. Heat oven to 350F.
- Line two large baking sheets [Note 1] with parchment paper.
- In a medium bowl, mix sifted flour, baking powder, and salt.
- Using stand mixer with paddle attachment, cream butter and sugar (medium speed, until light and fluffy, 3-6 minutes). Gradually add eggs, vanilla, and lemon; mix.
- On low speed, alternately add flour and milk [Note 2].
- The batter can be tightly covered and refrigerated up to 24 hours; return to room temperature before continuing.
- Using a 2oz (1/4 cup) scoop, place cookies 2" apart on pans. Use moist spoon or finger to smooth any rough spots.
- Bake until edges begin to turn light brown, about 15 minutes. If you have mutliple trays in at the same time, rotate and swap locations halfway through. Cool on sheets for 10 minutes, then place cookies flat side down on cooling racks. Let rest about an hour before icing.
Note [1] on baking sheets: I just bought a Wilton air-bake cookie sheet, and love it! Not only did the cookies come out well, but the pan cooled very quickly so I could use it for the next round.
Note [2] on mixing method: When adding wet and dry ingredients to creamed butter/sugar, always start with 1/3 of the dry mixture, combine until mixed, add 1/2 the wet mixture, combine, 1/3 dry, 1/2 wet, last of dry. Make sure to scrape bowl and beaters when needed. Always start the beaters slowly to reduce clouds of dry ingredients.
Icing Method
- Bring corn syrup and water to a boil in a medium saucepan over medium-high heat.
- Off heat, whisk in confectioner's sugar and vanilla until smooth. Icing should be spreadable but not runny.
- Smoothly spread about 2 Tblsps of icing over half of each cookie's flat side. Let icing set, about 15 minutes.
- Place 2 oz of unsweetened chocolate in microwave about 40 seconds at 50% power, or until *almost* melted; stir until melting is complete. Add to remaining icing. Add sifted cocoa powder until icing is dark brown; this is dependent on personal preference. If icing is too dry to spread smoothly, add a few drops of water. Spread chocolate icing over remaining half of cookie.
- Let cookies sit about an hour so icing hardens, then devour.