Cake or cookie? Or both?
Black-and-White Cookies are one of my family’s favorites. Whether they’re bigger than your head or bite size, everyone ooh’s and ahh’s at the sight of icing dripping over the edges of the part cake/part cookie dessert. They weren’t hard to make, but they took time and were messy. So, put on an apron, clear the counter, and get ready for some serious Cookie Therapy.
These cookies were so delicious, everyone in my house said, “Just one more.” This recipe yields a lot of cookies so I froze a bunch. Even defrosted, they were yummy. You know I love a party. How fun would it be to make these using food coloring on the white icing to match a color scheme?
Happy baking, hon!
Classic Black-and-White Cookies
2 sticks (1/2 pound) unsalted butter (I used margarine*), at room temperature
1 3/4 cups granulated sugar
4 large eggs, at room temperature
1 cup whole milk (I used almond milk*)
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoons baking powder
4 cups confectioners’ sugar
1/3 cup boiling water
1ounce bittersweet chocolate, melted
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Place flours and baking powder in a bowl and mix well.
3. Place butter (or margarine) and granulated sugar in a mixer fitted with a paddle and beat until light and fluffy. Add eggs, one at a time, mixing well between additions. Add milk (or almond milk) and vanilla and beat well. With mixer running, gradually add dry flour ingredients to butter mixture, beat until completely mixed
4. Form the dough into tablespoon-size balls and place about 2 inches apart on prepared baking sheets. Transfer to oven and bake until edges of the cookies just begin to brown, about 25 minutes. Transfer to a wire rack and repeat with remaining dough.
5. Icing: Place the confectioners’ sugar in a large mixing bowl and add water, 1 Tablespoon at a time, until the mixture is spreadable but still thick. Transfer half the icing to another mixing bowl and stir in the melted chocolate. Set aside to cool.
6. Spread half of one side of the cookies with the white icing and the other half with the chocolate icing. Set aside until the icing hardens.
Yield: about 6 dozen cookies
* Substituting margarine for butter and almond milk for milk made these cookies dairy-free.
Source: Family Circle magazine