#46 “Black and Orange” Cookies

My father has worked in video games since I was young, so I’ve always had video games around me. Even with that video game noise of my brother playing Final Fantasy and Zelda in the background of my life, I never was really that interested in it all. (Except for the Karaoke games and Little Big Planet because that sock puppet is just too damn cute). Recently, my parents have been playing Bejeweled on their iPad’s, non-stop. They compete with each other to see who can get a higher score, and I’ve been making fun of them for the past few months. Well, finally after all of that poking, I decided I should give it a try to see what they’re so obsessed with. I’ve been sucked in. It’s disgusting really. The worst part about it is that my parents are BETTER than me, a lot better than me. I think that is what is fueling this problem. My name is Madeline, and I have a bejeweled problem. I tell you this in hopes that it will fix my problem through pure embarrassment.

Now that I have that dirty little secret off my chest, lets get to the food.

It’s mid-october, which obviously means black and orange halloween things are going to be shoved down your throat for the next few weeks. You could try and hide from it, and act like you don’t like it, but lets just own up to the fact that themed holidays are just THE BEST.

I want to make everything black and orange, and I think I successfully-ish did so with these cookies. My only problem is that I didn’t have Dutch Processed Cocoa which produces are much darker chocolate side of the cookie. That is what gives it the true “black” in black and white cookies. So if you don’t have Dutch Processed Cocoa, its completely acceptable to use normal cocoa, it just wont be as dark.

I have loved Black and White cookies since I first made them a few months back. So since it is the Halloween season I needed to change it up a bit and died the white side to orange. I know, its blowing your mind right now.

You should be expecting lots more halloween themed desserts for the rest of this month…just a heads up. 🙂

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 silpats or 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 an ice cream scooper 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. Transfer cookies to a wire rack (turn them upside down) to cool for 10 minutes.

On the flat side (bottom) of each cookie, use a small offset spatula (or a spoon) to spread cholocalte icing over one half of the cookie, creating a line straight down the center. Spread white frosting on the other half. Set cookies back on wire rack until icing is set, about 30 minutes.

Black and Orange 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
Orange food dye (I used gel dye, but you can use liquid too)

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 and add a few drops of orange food dye. Stir cocoa into remaining sugar mixture to combine (for black icing); thin with water if needed. Use immediately.