Black And White Cookies Recipes
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- 2 1/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/3 cup buttermilk
- 1/3 cup butter
- 2 cups powdered sugar
- 2 to 3 tablespoons hot water
- 1 tablespoon Hershey's Special Dark cocoa
- 2 to 4 teaspoons hot water
Black And White Cookies
Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Cookie Recipes , Chocolate Dessert Recipes , Dark Chocolate
Author: Betty Crocker Kitchens
The Iconic Deli Cookie Of New York Is Coming To Your Kitchen. That's Right, You Can Bake Perfect Black And Whites With This Recipe. Soft, Cakey And A Tiny Bit Tangy (we Use Lemon Extract And Buttermilk), These Cookies Are Perfectly Complemented By Their Sweet Half-chocolate, Half-white Icing. That Icing Also Gives Them A Pretty, Glossy Look-these Could Hold Their Own In Any Deli Case-and Just Like The Store-bought Ones, They're Oversized (each Cookie Uses 1/4 Cup Of Dough!). So, Bake Up A Batch Of These, And You'll Be Able To Satisfy The Most Voracious Of Cookie Monsters!
Time: 4h40m
Yield: 12
Number Of Ingredients: 15
Steps:- Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
- Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
- Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
Calories 360, Carbohydrate 55 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 310 mg, Sugar 37 g, TransFat 1/2 g
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Recipe Instructions Preheat oven to 350°F and position your baking rack in the middle of the oven.In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and … In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix … To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until …
1. Preheat oven to 350°F and position your baking rack in the middle of the oven.
2. In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and …
3. In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix …
4. To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until …
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Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone … Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the … Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on …
1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone …
2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the …
4. Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on …
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Box of black-and-white cookies from a New York City bakery. The black-and-white cookie is commonly traced to Glaser's Bake Shop in the Yorkville neighborhood of Manhattan, founded …
