So, I realized a couple of weeks ago that I wasn’t sure if I’ve ever had a Black and White Cookie before. I’m pretty sure now that I’ve had one, that I absolutely would have remembered if I had. These cookies are just flat-out awesome. No wonder New Yorker’s far and wide swear by these bad boys. Seriously, what’s not to love about a cakey, tangy cookie with the perfect balance of two flavors of frosting – this is indeed a cookie for the indecisive. Want chocolate? Go for it. Want lemon? Gotcha’ covered. Want some of both – yeah, we’ve got that too.
I read a slew of other recipes, but frankly, I’m so happy with the flavors and balance of this one, I just haven’t even wanted to try a different one. Not all the recipes I’ve seen out there have lemon in the frosting, but I can’t see going without it now. These cookies are large – the recipe really does only make 8 cookies, but we are talking a good 4 to 5 inch across cookie. I’m sure it would be simple enough to make smaller cookies and adjust the baking time, but I like the idea of only having to frost 8 cookies. These are also easy and quick to make, so pretty much, this is an instant gratification kind of deal.
A couple of quick housekeeping items. Congrats to Brilynn over at Jumbo Empanadas! She was the winner of the gift card give-away. Thanks again to everyone who commented and told me what you love about reading blogs. It was a lot of fun to see how everyone feels and it really just reaffirmed the sense of community I’ve had since starting this blog about why we’re here nad doing this. You all seriously rock!
Now, without any further gilding the lily, ’cause these cookies really just don’t need it, here is my adjusted version of the recipe I found on Epicurious. I added a slight amount of flour to prevent the cookies from spreading at the edges as much as they did the first time I made these, and I also increased the frosting recipe a bit because I liked it just a slight bit thicker than the original version left room for.
Black and White Cookies
(Adapted from this recipe)
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2 1/4 cups confectioners sugar
1 1/2 tablespoons light corn syrup
3 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
1 to 3 tablespoons water
1/3 cup unsweetened Dutch-process cocoa powder
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet (or lined with parchment).
Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and allow to cool completely.
Make icings while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.