Black and White cookies have never been something I ever craved, just cause they seemed so boring. I had one a few months ago at a little Italian restaurant and thought it was alright, but nothing spectacular.
Torey came over Friday night and we decided to bake something together and for some reason we decided to give Black and White cookies a try. We went to the store at about 10PM to get the basics: sugar, butter, cream. Of course, it wouldn’t be an outing with Torey without breaking something.
It would happen to us.
Anyways, once we got back and actually started baking it was pretty simple.
Here’s the recipe I used. It’s from Martha Stewart’s Baking Handbook. For some reason her recipe online is different then the one in her book, no idea why. So I’ll post the one I used below. Slight alteration, I didnt have lemons so I just used lime. Tastes a little different, but still really yummy.
I shall now quote Torey, “I HATE black and white cookies…except those were amazing”
BLACK AND WHITE COOKIES
from Martha Stewart’s Baking Handbook
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 Tablespoons) unsalted butter
- 1/2 cup vegetable shortening
- 1 cup plus 3 tablespoons sugar
- 2 large whole eggs plus 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1/4 cup heavy cream
- Black and White Icings (recipe follows)
Preheat the oven to 350ºF. Line two large baking sheets with parchment paper; set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed until light and fluffy, about 3 minutes,scraping down the sides of the bowl as needed. Add whole eggs and egg yolk, one at a time; beat until combined after each addition. Beat in vanilla. Add the flour mixture in two batches, alternating with the cream. Beat until just combined.
Use a 1/4 cup measure (I used an ice cream scoop) to scoop dough 3 inches apart onto prepared sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden and the centers are cakey and tender, 10 to 12 minutes (mine took 15- 17 minutes). Transfer parchment and cookies to a wire rack to cool for 10 minutes. Remove cookies from parchment and let cool completely.
On the flat side (bottom) of each cookie, use a small offset spatula to spread cholocalte icing over oe half of the cookie, creating a line straight down the center. Spread white frosting on the other half. Set cookies aside until icing is set, about 30 minutes.
Black and White Icing
- 4 cups confectioners’ sugar
- 2 tablespoons plus 2 teaspoons light corn syrup
- 1 tablespoon plus 2 teaspoons freshly squeezed lemon juice (I only had limes but it still tastes good)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Dutch-process cocoa powder
Whisk sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a bowl until smooth. Add more water, if needed, until mixture is slightly thicker than honey. Set aside half of sugar mixture (for white icing). Stir cocoa into remaining sugar mixture to combine (for black icing); thin with water if needed. Use immediately.