Monday, July 26, 2010

BLACK AND WHITE COOKIES

I was thinking about my days growing up in New York and these wonderful cookies immediately came to mind. If you have never had a black and white cookie, you are in for a treat. All the bakeries in New York carry them and I especially remember the ones from Zabars. They were big fat cookies. And of course, everyone has a different way of eating the cookie. Should you eat the chocolate side first? Or the vanilla? Nibble a little bit of both? The possibilities are endless. So for those of us that are not living in New York, this is a great recipe to try. I bet you can't guess how I eat these cookies. I will give you a little hint, I LOVE chocolate.

Cookie
1 c. cake flour
1 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
½ c. (1 stick) butter, softened
1 c. granulated sugar
2 tsp. vanilla extract
1 tsp. lemon extract
1 lg. egg, room temperature
½ c. buttermilk

Chocolate Glaze
4 oz. semisweet or bittersweet chocolate, chopped
¼ c. heavy whipping cream
1 T. light corn syrup

White Glaze
1 c. confectioners’ sugar, sifted
3 T. heavy cream
1 tsp. light corn syrup
½ tsp. vanilla extract

Preheat oven to 350ºF. Have ready baking sheets lined with parchment paper. Sift together the flours, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and lemon extract with mixer on medium speed until light and fluffy. Beat in the egg. Reduce the mixer speed to low and gradually add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Mix just until combined. Using a ¼ cup ice cream scoop or measure cup, scoop 14 mounds of dough onto prepared sheets, spacing them 3-inches apart. Moisten the palm of your hand and pat the mounds into 2 ½-inch disks. Bake the cookies, one sheet at a time, for 14-17 or just until they begin to turn lightly golden. Cool the cookies on the baking sheet for 3 minutes, then transfer to wire rack to cool completely. Chocolate Glaze: In small saucepan, melt the chocolate, cream and corn syrup over low heat, stirring constantly, until smooth. Let cool about 30 minutes. White Glaze: In small bowl, whisk the confectioners’ sugar, cream, corn syrup and vanilla extract until smooth. Add a little more cream, if necessary. When the cookies are completely cool, turn them upside down, brush off any excess crumbs, and using a small offset spatula or butter knife, spread half of the flat side with the vanilla glaze. Let set for 10 minutes. Use spatula or butter knife to spread chocolate glaze on bare half of cookie. Allow to set. Store in airtight container. Makes 14 cookies.

6 comments:

  1. Definitely vanilla first. Or maybe chocolate, to have a vanilla for sweet ending?

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  2. My mom used to make these for parties... I remember thinking they were so fancy! mmmm... youve made me want some regardless of a formal affair!

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  3. I love black & white cookies!

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  4. Oh I missed these! I buy them for every special occasion I didn't know you could make them!! LOL I am eating the screen!!

    Carol

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  5. I've never had a black and white cookie, but I've seen them featured on several blogs. Yours look wonderful. Now since you love chocolate, does that mean you eat the chocolate side first? Or do you save the best for last?

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